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Rick Stein

Smoked salmon with scrambled eggs

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Smoked salmon with scrambled eggs makes a fantastically stylish breafast or brunch, especially if it's washed down with bubbly!

Serves 2

Ingredients

  • 175g thinly sliced smoked salmon
  • 3 large eggs
  • 25g butter
  • 2 tsp double cream
  • 2 tsp non pareilles capers, drained and rinsed
  • ½ small red onion, thinly sliced
  • salt and freshly ground black pepper
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Method

  1. Divide the smoked salmon between 2 plates.
  2. Break the eggs into a bowl, add some salt and pepper and lightly break up with a fork – but don’t whisk them, I like the finished egg to be a bit lumpy.
  3. Melt the butter in a pan, add the eggs, leave for a few seconds then stir with a wooden spoon until you have reached the degree of firmness that you like – I like them to just hold their shape.
  4. Remove from the heat and stir in the cream.
  5. Spoon the eggs alongside the smoked salmon, with a little pile of thinly sliced onion and some capers.
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