How to Prepare Perfect Decadent scrambled eggs with smoked salmon

Decadent scrambled eggs with smoked salmon. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon.

Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs Arrange the smoked salmon on the side, and finish with the lemon wedges. Smoked salmon can be purchased in two forms: Hot smoked and cold smoked. Hot smoked salmon is literally cooked during the smoked process Cold smoked salmon is not cooked, and it has a very delicate and creamy texture. You can have Decadent scrambled eggs with smoked salmon using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Decadent scrambled eggs with smoked salmon

You need 6 of Duck eggs.
You need Splash of double cream.
Prepare of Big nob of butter.
You need 200 g of smoked salmon.
You need 4 slices of good sourdough bread.
It's Teaspoon of chopped chives to garnish.
You need to taste of Salt and pepper.

Scrambled eggs are easy to make as long as you follow a few rules. This scrambled aggs and smoked salmon breakfast tastes simply delicious and is sure to impress your guests. Smoked Salmon Scrambled Eggs is one of our favorite savory breakfasts! It takes basic scrambled eggs and makes them egg-stra special.

Decadent scrambled eggs with smoked salmon instructions

Get a large, heavy bottomed frying pan on a medium heat to warm up.
Crack the eggs into a bowl, add the cream and whisk until smooth.
Toast the bread to your liking.
Melt the butter in the pan, and cover the whole of the pan.
Add the eggs to the melted butter and with a wooden fork, gently fold the eggs as they cook through.
While the eggs are still runny around the edges, fold in the smoked salmon and turn off the heat..
Remove pan from the heat and let the residual heat warm the salmon.
Plate up with the egg and salmon mix on the toast, garnish with salt and pepper and sprinkle over the chopped chives.

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