I know a lot of people have smoked salmon and scrambled eggs for breakfast on Christmas morning, but I much prefer to save a foodie treat for New Year’s day instead.
So, here’s my method of making smoked salmon and scrambled eggs, learnt from my mum. This recipe serves 2 people.
You will need
A knob of butter
4 medium eggs
60g packet of smoked salmon
1 tablespoon of single cream
2 bagels, lightly toasted
Break the eggs into a bowl and gently whisk until the yolks and whites combine.
In a separate bowl, chop the salmon into small pieces, add the cream and mix. Add pepper if you wish.
Melt the butter on a low heat in a non-stick saucepan and then, keeping the heat low, add your eggs.
Keep stirring your eggs with a wooden spoon or spatula. Once your eggs start to turn creamy, add your salmon mixture to the pan and stir for a further minute.
Remove the pan from the heat and continue to stir. The eggs will continue to cook with the heat from the pan.
Serve on the warm bagels.
Goes very nicely with a glass of Bucks Fizz – if you didn’t overindulge the night before, of course!
Sending you all the very best wishes for 2012!
Labels: breakfast by the sea, breakfast by the sea blog, brighton food photographer, food blogging, food blogs, new years day breakfast, Smoked salmon and scrambled eggs, uk seasonal food