This has to be one of the most sublime combinations: soft, creamy scrambled eggs, together with the subtle, smoky flavour of the salmon. Some restaurants serve the scrambled eggs topped with slices of smoked salmon, but what a waste: soaking strips of salmon in cream and incorporating them into the scrambled eggs is in another league altogether.
4 large eggs
125g smoked salmon
4 tablespoons single cream or milk
10 g butter and extra for the bagels
salt and freshly milled black pepper
A little cayenne pepper
a little fresh dill (optional)
Chop the salmon fairly small and place the pieces in a small bowl, pour in the cream (or milk), give it all a good stir, cover the bowl and leave it aside for 30 minutes.
When you are ready to make the scrambled eggs, pre-heat the grill to its highest setting.
Slice the bagels in half and lightly toast on both sides then spread them with a little butter.
Lightly beat and season the eggs and then put a pan on a medium heat. Next the butter goes into the pan, swirl it around so the base and sides are moistened.
When the butter begins to melt and foam, pour in the eggs and start to stir using a pointed wooden spoon. Stir continuously backwards and forwards, getting right into the corners of the pan.
As soon as the eggs begin to solidify – after about 1 minute – and when you have about half solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring. Remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass.
Taste to check the seasoning and spoon onto the buttered bagels.
Top with a light sprinkling of cayenne pepper and a sprig of dill (optional).
CLICK HERE to go to the recipe at Delia Online.