I love weekend mornings, when Hubby and I get to spend time together along with the boys. I’m trying to get back into the habit of doing a nice cooked breakfast once a week, and today as part of the recovery from our Month of McDonalds (more on that in a separate blog post!) I decided to do an oldie but a goodie..
Smoked salmon and scrambled eggs
- 6 eggs
- A small splash of milk
- Salt and black pepper to taste
- A knob of butter, for frying – or substitute with your preferred oil
- Fresh or dried herbs to taste. I used three leaves from my potted fresh basil plant.
- English/white muffins
- Creme fraiche
- Smoked salmon
Cook the eggs..
- Beat the eggs, milk, salt, pepper and herbs in a large mixing bowl
- Melt the butter (or heat your oil, if using oil) in a small frying pan on medium heat. You don’t have to wait for the whole knob to melt, just enough to swipe roughly across the pan with your spatula. The rest will melt as it all cooks anyway.
- Pour the egg mixture into the melted butter and leave it to cook a bit. As it cooks/firms up, use your spatula to stir from the edges into the centre of the pan, so you get large clumps of cooked eggs as you go.
- Keep stirring like this until the eggs are cooked to your liking. We like ours well done so there’s no runniness in my finished scrambled eggs!
- Slice and toast the muffins
- Put a dollop of creme fraiche on each muffin half and then arrange some smoked salmon on each one.
- Optional – put some more of your favourite herbs on the muffin/salmon towers.
- Add some of your scrambled eggs to each plate..
- ..and serve!
And that’s it!! You can change this recipe up by using different seasoning – imagine it with some chopped chives, or fresh parsley, or maybe with poached eggs rather than scrambled, or some wilted spinach and mushrooms, or.. well, there are endless possibilities!
Penny for your thoughts: If you give it a go, please come back and comment and let me know how it went! What’s your favourite way to do a classic eggs & salmon brekkie?