Smoked Salmon Scramble

Replicate a lovely lazy-day café brunch with this scrumptious dish. Just add orange juice, good coffee and your favourite paper and sit back happy in the knowledge that this light protein-rich breakfast is doing all sorts of good.

Smoked Salmon Scramble

Ingredients

25g (1 oz) butter

3 free range eggs, lightly beaten

Salt and black pepper

100g (3½ oz) smoked salmon

2 bagels, toasted

Butter for spreading


Garnish

Finely chopped parsley

Serves 2

Method

1. Melt the butter in an AGA non-stick saucepan on the simmering plate. When the butter has melted and begins to foam add the eggs and seasoning, stir continuously until just set and creamy.

2. Arrange the smoked salmon over the buttered toasted bagel halves and cover with the scrambled egg. Garnish with a little chopped parsley.

Rayburn

1. Melt the butter in a non-stick saucepan on the Rayburn hotplate.  When the butter has melted and begins to foam add the eggs and seasoning, stir continuously until just set and creamy.

2. Arrange the smoked salmon over the buttered toasted bagel halves and cover with the scrambled egg.  Garnish and serve.

Tip - to toast the bagels, cut them in half and lay them on a moderate hotplate heat, when they are lightly toasted turn over and toast the other side.

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