Scrambled eggs with smoked salmon and dill

    Scrambled eggs with smoked salmon and dill

    11saves
    20min


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    About this recipe: 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.

    Ingredients
    Serves: 4 

    • 6 eggs
    • 3 tbsp semi-skimmed milk
    • 6 plum tomatoes, halved lengthways
    • 4 thick slices wholemeal bread
    • 3 tbsp crème fraîche
    • 75 g (2½ oz) sliced smoked salmon, cut into thin strips
    • 1 tsp lemon juice
    • 1 tbsp chopped fresh dill
    • Salt and black pepper
    • sprigs of fresh dill to garnish

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Lightly beat the eggs with the milk in a heatproof bowl or in the top of a double saucepan. Set over a saucepan containing barely simmering water – the base of the bowl or pan should just touch the water. Cook for 6–8 minutes or until the eggs begin to thicken, stirring frequently.
    2. Preheat the grill to high. While the eggs are cooking, arrange the tomatoes cut side up on the rack of the grill pan, and sprinkle them with a little salt and pepper. Add the slices of bread to the rack. Grill for 4–5 minutes, turning the bread over halfway through, until the tomatoes are lightly browned and the bread is toasted on both sides.
    3. Add the crème fraîche to the eggs, and season to taste with salt and pepper. Cook for a further 1 minute, stirring constantly, until the mixture is softly scrambled. Sprinkle the smoked salmon with the lemon juice, then add to the eggs together with the chopped dill. Immediately remove from the heat.
    4. Place the toast on warmed serving plates and divide the smoked salmon scramble among them. Garnish each with a sprig of dill. Add 3 grilled tomato halves to each plate, and serve.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    A, B12 * C, E, niacin, selenium, zinc * B1, B2, B6, folate, calcium, copper, iron, potassium

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