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Scrambled egg, smoked salmon on a toasted English muffin

 

This recipe is a great breakfast or brunch dish for any occasion, maybe to impress a loved one or a Christmas treat or just something different & it is quick and easy to prepare.

Serves 2

  • 3 Medium size eggs
  • 30ml Double cream
  • 30g butter
  • Pinched of Cracked black pepper & sea salt
  • 70g smoked salmon
  • Chives
  • 2 English muffins

Smoked salmon & chive 

 

  • Lay the smoked salmon on a chopping board, with a sharp knife slice into thin strips (julienne)
  • With the chives again lay on to a chopping board and cut very thinly
  • Both cutting exercises will need a large knife. Do not attempt cutting with a small blunt knife. You will find better control with a large knife.

Scrambled Egg

 

  • Crack eggs into a bowl season with cracked black pepper & sea salt.
  • Whisk egg till they are fully combined.
  • Add 10g of butter to a non-stick pan, gentle melt the butter till it starts to bubble then add your egg mix.
  • On gentle heat stir the bottom of the pan in a figure of eight with a wooden spoon so that the egg does not catch.
  • Once the egg mix starts to cook & thicken add the cream, stir in and cook till cream is incorporated then take off the heat.

Plating up

 

  • Slice in half and toast the English muffin to your desired browning.
  • Spread 20g of butter & add to a plate.
  • Place scrambled egg on to the English muffin then add smoked salmon, for garnish sprinkle chives and a pinch of crack black pepper.
  • Alternatively mix the smoked salmon and chive to the scrambled egg and place on to the English muffin.
  • This goes down with a nice glass of fizzy wine or if you feel extravagant champagne enjoy!   

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