Scrambled Eggs with Smoked Salmon

A riff on Eggs Benedict, but without the benedict.

Yield:
4 servings
Category:
Breakfast and Brunch
Cuisine:
Canadian

INGREDIENTS:

  • 4 large eggs
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 4 english muffins, halved , or 4 slices of corn bread
  • 2 tablespoons butter
  • 8 slices smoked salmon - we use lox trim.
  • 4 tablespoons sour cream
  • 1 small bunch fresh chives, finely chopped
  • 4 tablespoons capers
  • 1 shallot, chopped finely

DIRECTIONS:

  1. Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins / corn bread in the toaster, and toast on medium heat. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon. Cook until the egg starts to thicken.
  2. Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you're toasting and buttering your muffins / corn bread. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a large spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some soured cream on top and sprinkle with chopped chives, a tablespoon of capers, a teaspoon of chopped shallots and a twist of black pepper.

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