Smoked Salmon and Scrambled Eggs
Soft, buttery scrambled eggs piled onto toast, kissed with a puff of wood smoke and draped with smoked salmon and a squeeze of lemon.
⏱️ Prep: 5 min🍳 Cook: 10 min
Ingredients
| 2 slices | sourdough or crusty white bread |
| 30 g | butter |
| 6 | large free-range eggs |
| 1 | lemon |
| 4 slices | smoked salmon |
Instructions
- Put the bread on to toast.
- Melt the butter in a small saucepan over a moderate heat until it is foaming.
- Whisk the eggs in a bowl and add them to the saucepan. Stir continuously with something flexible, like a spatula, getting right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth, still quite runny egg. The eggs keep cooking off the heat, so undercook slightly and leave them in the pan while you butter your toast.
- Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
- Load the smoking gun chamber with wood chips and smoke the plate for 3 minutes.
- Quarter the lemon, drape the salmon over the eggs and serve with the lemon wedges. Add plenty of black pepper and serve immediately.