There is nothing worse than overdone scrambled eggs……actually there is, scrambled egg from a microwave! I cannot abide it. To me scrambled egg should be soft and creamy, not tough and rubbery.
Scrambled egg and smoked salmon are a lovely combination They make for an indulgent weekend breakfast or a treat midweek for lunch. Smoked salmon can be quite expensive, particularly if like me you are shopping to a tight budget, however it often comes up on special offer, particularly after occasions such as Easter and Christmas, so keep an eye out, it freezes well so you can keep it if you don’t want to use it straight away.
Combining these three key ingredients with a couple of other little things and we have a delicious dish, fit for a king.
6 Eggs, beaten together
1 Tbsp Rapeseed Oil
Knob of butter
1 Tbsp Crème Fraiche
200g Smoked Salmon
Fresh herbs to garnish, I used coriander as I had some available, parsley or dill would also be perfect.
Start by having everything you need to hand.
Slice, butter and plate the soda bread. Then arrange the smoked salmon on each slice.
Heat a non stick pan on a medium heat, add the rapeseed oil and butter. When they have melted, add the whisked eggs.
No remember, heat is the enemy of eggs. keep your pan on a low to medium heat, do not be tempted to turn up the heat. Using a wooden spoon, stir continuously. The eggs will start to scramble, keep stirring until they are almost all scrambled. Then turn off the heat, continue to stir, adding the crème fraiche and mixing well in.
Perfectly, creamy scrambled eggs! Divide between the already prepared smoked salmon on soda bread and garnish with your herb of choice. Season to your liking and enjoy.*
This is simple, delicious food at it’s finest.
*I did not add salt and pepper to the eggs before scrambling as my toddlers were going to be eating this dish, please feel free to season before cooking if you wish 🙂