Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a deliciously creamy result. With strips of smoked salmon and fresh dill added, and served on wholemeal toast, this is the ultimate luxury brunch dish.
Serve on slices of pumpernickel bread. * For a ham and egg scramble, replace the salmon with smoked ham, and use chopped fresh flat-leaf parsley instead of dill. * Make Parsee scrambled eggs, a spicy Indian version. Melt 15 g (½ oz) butter in a non-stick saucepan, and gently sauté 2 tsp grated fresh root ginger, 1 seeded and finely chopped fresh red chilli, and ¼ tsp each ground cumin and ground coriander for 1 minute. Stir in the egg and milk mixture, and cook over a low heat, stirring constantly, until softly scrambled. Stir in 3 tbsp Greek-style yogurt, 4 chopped tomatoes and 1 tbsp chopped fresh coriander. Serve hot, with warm naan bread.
Eggs are a highly nutritious food, and provide many essential nutrients in a very convenient package. In addition to high-quality protein, eggs contain useful amounts of vitamins A, B2, B12, E and niacin, and plenty of minerals. * Salmon contains omega-3 fatty acids, a type of polyunsaturated fat that can help to protect against heart disease and strokes.
A, B12 * C, E, niacin, selenium, zinc * B1, B2, B6, folate, calcium, copper, iron, potassium