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Smoked Salmon on Scrambled Eggs

Hearty English meal

RECIPE: Smoked Salmon on Scrambled Eggs

Serves Four

8 free range eggs

Pinch salt and pepper

Large knob of unsalted butter

12 tbsp single or double cream

Smoked salmon

4 tbsp olive oil

100g pea shoots

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Whisk eggs, cream and seasoning in a bowl. Melt butter in a pan over low heat.

Add egg mixture to pan and cook over low heat, stirring constantly, until eggs thicken. Don't overcook or they will become lumpy.

Remove from heat and serve on toasted rye bread.

Top with salmon.

Garnish with pea shoots and a drizzle of olive oil.

The recipe comes to us courtesy of chef Elaine Chalmers of

"A Little of What You Fancy" restaurant in London, England.