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Scrambled eggs with smoked salmon
Preparation info
- Serves
4–6
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 1998
Scrambled eggs are delicious served with toast, as a filling for croissants, or alternatively, in puff pastry cases. The key to making really creamy scrambled eggs is not to overcook them.
Ingredients
125 g 4 oz 10 80
Method
- Set aside a few whole pieces of smoked salmon for decoration. Finely chop the rest and set aside.
- In a bowl, whisk the eggs with the cream and season with salt and pepper.
- Melt the butter in a frying pan. Add the eggs and cook over medium heat, stirring constantly, for about 3–5 minutes, or until the eggs are thick and creamy but still have a flowing con
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