Smoked salmon – king of appetizers, queen of sashimi, and of course, dame of brunch. This is by no means a new idea, yet I’m consistently surprised by the amount of people who have not tried this delicious brunch pairing. Hot, creamy scrambled eggs and cold, cool rich smoked salmon all on a nice crunchy slice of toast. The key here is timing – when the eggs are ready, EVERYTHING needs to be ready – otherwise you have a choice of serving the eggs cold, OR keeping them warm on the heat and overcooking them.
- Eggs (2 medium per person is plenty)
- Splash of milk
- Knob of butter
- Thick toast
- Sliced smoked salmon
- Fresh Dill
- Fresh chives
- Salt and Pepper
- Finely chop some fresh dill and gently rub over the sliced of smoked salmon.
- Crack your eggs in a bowl with a splash of milk, sprinkling of pepper – don’t add the salt at this stage, as it will begin breaking down the proteins of the egg.
- Melt a small knob of butter in a saucepan over a medium heat. Remove the pan from the heat and add the eggs. Begin gently dragging your spoon across the bottom of the pan to stir the curds that start forming.
- Continue doing this, gradually increasing your speed. If you need a small amount of extra heat do so, but don’t overdo it. Take time – this will ensure you have a creamy (not to be confused with runny or raw) scrambled egg mixture. Begin cooking the toast at this point.
- Season the eggs with a little salt and top the toast. Sprinkle on some chopped chives and the smoked salmon.
Serve immediately – again, you do not want cold scrambled eggs, or for the salmon to get too warm.