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Seriously soft succulant eggs with a touch of fresh delicate fish and dill is a wonderful way to start your day or snack on anytime from the kitchens of
KajitoraTaotsu
A few weeks ago, I was going through a small seafood craving and decided to look through a few of my cookbooks that deal with such cuisine. As such, I was able to find this beauty here. Very easy to make, and pretty good for being such!
Scrambled Eggs and Smoked Salmon
Ingredients:
-8 eggs (we use jumbo sized)
-1/3 cup heavy cream (added a small splash more, because I do love me some creamy eggs)
-2tsp dill weed (the original recipe calls for 2tbsp fresh dill, but I didnt have any but for the garnish and if I tried using that much dried instead of 2tsp, it would have overpowered the other flavors)
-Salt, heavy pinch or two (to taste)
-Pepper, heavy pinch or two (to taste)
-4 oz smoked salmon, cut into smaller pieces (you can find this at Walmart in the seafood section, not the cheapest thing in the world, but it's good)
-2tbsp butter, unsalted
-loaf of rustic/french bread, toasted
-mayo, to garnish
Directions:
1. Crack the eggs into a large bowl and whisk together until well combined. Add in the heavy cream, dill, salt and pepper, and salmon, and mix together well.
2. Melt the butter in a larger skillet over medium heat and pour the egg/salmon mixture in. Using a wooden spatula (or just a regular spatula, something to move the mixture around well and scrape any cooking food from the bottom without damaging the skillet), gently motion figure-8's and circle the pan, scraping any cooking egg away from the skillet so uncooked mix can become cooked.
3. When eggs are almost cooked but still creamy (the majority of the mixture is cooked and juices make it still look moist), remove from heat and place into a serving dish. Keep this in a warm place for a moment, as it will soon be ready to serve.
4. Cut the loaf of bread into 1-2 inch pieces (whatever will fit into a toaster). Toast each piece to desired brown.
5. Slather a bit of mayo onto the toast, and spoon on the egg/salmon mixture. Garnish with fresh dill and enjoy!
Don't really have much else to say about this, it was pretty simple to make, the egg/salmon mixture can be eaten by itself if you don't want to have toast, and it looks pretty casual for a lunch/snack ^^
This recipe can serve 2 with leftovers-4 people.
Allergy warning – recipe contains fish, dairy & egg products
Seriously soft succulant eggs with a touch of fresh delicate fish and dill is a wonderful way to start your day or snack on anytime from the kitchens of
KajitoraTaotsu******************************A few weeks ago, I was going through a small seafood craving and decided to look through a few of my cookbooks that deal with such cuisine. As such, I was able to find this beauty here. Very easy to make, and pretty good for being such!
Scrambled Eggs and Smoked Salmon
Ingredients:
-8 eggs (we use jumbo sized)
-1/3 cup heavy cream (added a small splash more, because I do love me some creamy eggs)
-2tsp dill weed (the original recipe calls for 2tbsp fresh dill, but I didnt have any but for the garnish and if I tried using that much dried instead of 2tsp, it would have overpowered the other flavors)
-Salt, heavy pinch or two (to taste)
-Pepper, heavy pinch or two (to taste)
-4 oz smoked salmon, cut into smaller pieces (you can find this at Walmart in the seafood section, not the cheapest thing in the world, but it's good)
-2tbsp butter, unsalted
-loaf of rustic/french bread, toasted
-mayo, to garnish
Directions:
1. Crack the eggs into a large bowl and whisk together until well combined. Add in the heavy cream, dill, salt and pepper, and salmon, and mix together well.
2. Melt the butter in a larger skillet over medium heat and pour the egg/salmon mixture in. Using a wooden spatula (or just a regular spatula, something to move the mixture around well and scrape any cooking food from the bottom without damaging the skillet), gently motion figure-8's and circle the pan, scraping any cooking egg away from the skillet so uncooked mix can become cooked.
3. When eggs are almost cooked but still creamy (the majority of the mixture is cooked and juices make it still look moist), remove from heat and place into a serving dish. Keep this in a warm place for a moment, as it will soon be ready to serve.
4. Cut the loaf of bread into 1-2 inch pieces (whatever will fit into a toaster). Toast each piece to desired brown.
5. Slather a bit of mayo onto the toast, and spoon on the egg/salmon mixture. Garnish with fresh dill and enjoy!
Don't really have much else to say about this, it was pretty simple to make, the egg/salmon mixture can be eaten by itself if you don't want to have toast, and it looks pretty casual for a lunch/snack ^^
This recipe can serve 2 with leftovers-4 people.
******************************Allergy warning – recipe contains fish, dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 533 x 800px
File Size 247 kB
Comments