Scrambled Eggs with Smoked Salmon
A riff on Eggs Benedict, but without the benedict.
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
YIELD: 4 servings
COURSE: Breakfast and Brunch
- 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.
- 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.