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Creamy Smoked Salmon Scrambled Eggs  HT 7mins

 

This makes a sumptuous breakfast, ideal for special occasions such as Mother's Day or Father's Day.

 

Serves 2      Hot    Fish   Breakfast Gluten Wheat Free

 

Ingredients

4 tbsp Single Cream
4 Eggs , Beaten
50g/2oz Smoked Salmon (trimmings are more economical), chopped
Salt and Black Pepper
A large knob of Butter
 

 

 

Instructions

 

1. Place the cream and eggs in a mixing bowl and beat with a whisk or fork until well blended.

 

2. Add the smoked salmon, season with plenty of black pepper  and a little salt and mix well.

 

3. Melt the butter in a medium saucepan until it begins to foam,  then pour in the egg mixture and using a wooden spoon or fork immediately start to stir and stir backwards and forwards continuously for 2-3 minutes over a medium heat,  until the mixture is just  set and has formed into quite large curds.

4. Remove the pan from the heat and continue stirring vigorously for around 30 seconds, until the mixture forms a creamy soft mass. Serve immediately.

 

Serving suggestions:  

As it is = Gluten Free

On toast

On toasted bagels

Inside hollowed out Brioche

Over warmed English Muffins

 

 

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Key Cooking techniques

Chop to To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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