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Scrambled eggs with smoked salmon on sourdough toast



Every now and again the stars align and by some miracle I have a pack of Burford Brown eggs, a few slices of smoked salmon in the fridge and the remnants of a sour dough loaf on the wooden board. And the only thing I want to make with these few ingredients is a seriously indulgent, to die for breakfast.

I used to mess around with how I made scrambled eggs, adding a little milk, high heat, low heat and they never quite worked. Until a few years ago, I was going through my Gary Rhodes, British Food cookbook, and read his technique for scrambling eggs. He basically says, don’t mess around by adding milk or anything else to the eggs, keep it simple and use the very best eggs you can find. I’ve been following his technique ever since and my scrambled eggs are ace!

The quantities below are enough for one very greedy adult (me). Up the quantities to make enough for your whole family. I love using unsalted butter and then adding the right amount of salt to my eggs that works for me, but you can use salted butter, whatever works for you.

Every now and again the stars align and by some miracle I have a pack of Burford Brown eggs, a few slices of smoked salmon in the fridge and the remnants of a sour dough loaf on the wooden board. And the only thing I want to make with these few ingredients is a seriously indulgent, to die for breakfast.

I used to mess around with how I made scrambled eggs, adding a little milk, high heat, low heat and they never quite worked. Until a few years ago, I was going through my Gary Rhodes, British Food cookbook, and read his technique for scrambling eggs. He basically says, don’t mess around by adding milk or anything else to the eggs, keep it simple and use the very best eggs you can find. I’ve been following his technique ever since and my scrambled eggs are ace!

Miraculous ingredient: Burford Brown eggs, sourdough bread

Scrambled eggs with smoked salmon on sourdough toast

Ingredients

3 eggs (Burford Browns)

10g unsalted butter for frying

Sea salt and ground black pepper to season

2-3 slices smoked salmon

Sour dough bread for toasting

Method Slice a large piece of sour dough bread and lightly toast. Once toasted, I like to spread with unsalted butter (optional) and lay the smoked salmon slices on top in readiness for the scrambled eggs.

Crack the eggs into a bowl and mix well with a fork. Season with salt and pepper.

Place a small frying pan (either non-stick or stainless steel) on a low heat to warm for a couple of minutes. Add the butter, when it’s melted and fizzing, pour in the eggs. Leave to cook for 30 seconds which will give the eggs enough time to start binding together and then start to mix with a fork. Keep mixing until most of the egg looks cooked, about 1 minute. Turn the heat off and slide the scrambled eggs onto the smoked salmon and toast. The eggs will continue to cook in their latent heat for another minute which is why is nice to take them off the heat a few seconds before they are completely cooked so they stay soft and delicious.

Preparation time 5 minutes, cooking 10 minutes, 1 adult portion

#Breakfast #30minuterecipes

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