Smoked salmon with scrambled eggs

Rick Stein

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

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HOW TO PREPARE

Serves 2. Cooking time is medium.

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

Recipe continues

METHOD

Divide the smoked salmon between 2 plates.

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.

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.

Remove from the heat and stir in the cream.

Spoon the eggs alongside the smoked salmon, with a little pile of thinly sliced onion and some capers.

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