SMOKED SALMON, SCRAMBLED EGG AND ASPARAGUS

SMOKED SALMON, SCRAMBLED EGG AND ASPARAGUS

Smoked salmon and scrambled egg is a luxurious combination and the asparagus adds a satisfying fresh crunch to it. Duck eggs are richer than hen’s eggs and this is a great way to enjoy them, but you can use free-range hen’s eggs if you prefer. This is an easy one to double or triple up for a weekend brunch with friends – just put it all on big plates in the middle of the table so everyone can help themselves.

INGREDIENTS

SERVES: 2

4 free-range duck eggs

1–2 tbsp finely chopped chives

2 tbsp butter

100ml crème fraîche

100g smoked salmon

Sea salt and freshly ground black pepper

120g asparagus spears, trimmed

1 tbsp butter

3 tbsp water

2 large English muffins, freshly toasted, split and buttered

METHOD

1: Crack the eggs into a bowl, add half of the chives with a little salt and pepper and whisk together.

2: To cook the asparagus, put the asparagus spears into a small saucepan with the butter, water and a little salt and pepper. Place over a high heat and allow the butter to melt, then cook for 4–5 minutes or until the liquor reduces down to a glaze.

3: Meanwhile, to cook the scrambled eggs, place a non-stick frying pan over a medium-low heat and add the butter. Once it has melted, add the beaten eggs and cook over a low heat for 4–5 minutes, stirring gently a few times, until the egg is just starting to set. Take the pan off the heat and mix in the crème fraîche.

4: Place a toasted muffin on each warmed plate and pile the soft scrambled eggs on top. Wipe the frying pan clean and place over a high heat. When the pan is hot, add the smoked salmon for just a few seconds to warm through, until it just changes colour.

5: Lay the smoked salmon on top of the scrambled eggs and sprinkle with the remaining chives. Add the glazed asparagus to the plates, grind over a little pepper and serve.

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INGREDIENTS

SERVES: 2

4 free-range duck eggs

1–2 tbsp finely chopped chives

2 tbsp butter

100ml crème fraîche

100g smoked salmon

Sea salt and freshly ground black pepper

120g asparagus spears, trimmed

1 tbsp butter

3 tbsp water

2 large English muffins, freshly toasted, split and buttered

METHOD

1: Crack the eggs into a bowl, add half of the chives with a little salt and pepper and whisk together.

2: To cook the asparagus, put the asparagus spears into a small saucepan with the butter, water and a little salt and pepper. Place over a high heat and allow the butter to melt, then cook for 4–5 minutes or until the liquor reduces down to a glaze.

3: Meanwhile, to cook the scrambled eggs, place a non-stick frying pan over a medium-low heat and add the butter. Once it has melted, add the beaten eggs and cook over a low heat for 4–5 minutes, stirring gently a few times, until the egg is just starting to set. Take the pan off the heat and mix in the crème fraîche.

4: Place a toasted muffin on each warmed plate and pile the soft scrambled eggs on top. Wipe the frying pan clean and place over a high heat. When the pan is hot, add the smoked salmon for just a few seconds to warm through, until it just changes colour.

5: Lay the smoked salmon on top of the scrambled eggs and sprinkle with the remaining chives. Add the glazed asparagus to the plates, grind over a little pepper and serve.

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SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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