This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Shopping Cart

Your cart is empty

Continue Shopping

Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

Classic brunch dish using homemade cured smoky salmon, creamy scrambled eggs on toasted sourdough. Meal: Weekend Brunch classic Using:  

Creamy Scrambled Eggs Recipe (serves one)

Serves

Prep Time

Cook Time

1 5 mins 5 mins

Ingredients:

  • Knob of British Butter - unsalted
  • 2 Free range British Eggs (we used the wonderful local Cacklebean Eggs)
  • 50ml British Double cream
  • Pinch of Salt & Cracked Black Pepper

Method:

  1. Heat a non-stick pan on medium/high heat
  2. Gently whisk the eggs, cream, salt and pepper in a bowl
  3. Add butter to the pan and gently melt
  4. Add the egg mixture and stir
  5. Then leave to cook gently for around 20 seconds
  6. Then move the set egg from the outside into the centre of the pan using a rubber spatula and scraping any set egg off the bottom
  7. Cook for a further 20 seconds
  8. Repeat Step 6.
  9. Once the eggs are almost set, remove from the heat and leave to one side whilst the eggs continue to set to your liking in the pan
  10. Give one final stir and serve immediately
  Let us know how you get on! We'd love to see your pictures and comments on social media.
Sale

Unavailable

Sold Out