A Year Full of Recipes by Parragon Books

Author:Parragon Books
Language: eng
Format: epub
ISBN: 9781474800129
Publisher: Parragon Books
Published: 2016-02-19T22:00:00+00:00

5. Divide the vegetables among serving plates and place the salmon on top. 6. Serve with lime wedges for squeezing over.

SCRAMBLED EGGS WITH SMOKED SALMON

SERVES: 4 PREP TIME: 10 MIN. COOK TIME: 10 MIN.

INGREDIENTS

8 eggs

⅓ cup light cream

2 tablespoons chopped fresh dill, plus extra to garnish

4 ounces smoked salmon, cut into small pieces

2 tablespoons butter

8 slices sourdough bread or white bread, toasted

salt and pepper

1. Break the eggs into a large bowl and beat together with the cream and dill. Season with salt and pepper. Add the smoked salmon and mix to combine. 2. Melt the butter in a large nonstick skillet and pour in the egg-and-smoked salmon mixture. Gently scrape the egg away from the sides of the skillet as it begins to set and swirl the skillet slightly to let the uncooked egg fill the surface. When the eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. Garnish with dill and serve.

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