Breakfast In Bed With Smoked Salmon Scrambled Eggs
By Lena St George-Sweet, Editor, Writer, Tarot Life Coach
This recipe, adapted from Gordon Ramsay’s scrambled eggs, was one my husband cooked for me one Valentine’s Day morning. Well, I should say attempted to cook, we ended making it together so that the kitchen doesn’t look like a war-zone at the end of it!
The original recipe is much simpler with a touch of herbs and served with toast on the side, but with a couple of add-ons, it can be made into a luscious delight to start the day with. I have paired it with, my personal favourite, whiskey & honey smoked salmon. Some caviar would have been great to really top it off but I have gone with some lumpfish roe that I had on hand. Remember to garnish with a little herb — chives, basil, or dill.
6 free-range eggs
3 tablespoons of salted butter (diced)
A dash of fresh milk
Chives or dill to garnish
Pink Himalayan sea salt [Optional] Only if you like your eggs more salty. Remember there is already salt in the butter, smoked salmon, and caviar.
1. Crack the eggs into a cold pan and add half the salted butter.
2. Place the pan on to the stove over high heat.
3. Use a spatula to scramble the eggs so that you combine the yolks and the whites.
4. When the mixture begins to set, add the remaining butter. The eggs will usually take about 4 to 5 minutes to scramble. Make sure they remain soft by taking the pan on and off the stove, but stirring continuously.
5. Add a dash of milk and grind the pepper over the eggs.
6. Place them in the middle of a plate and garnish with dill or chives according to your taste.
7. Surround the scrambled eggs with the smoked salmon. I like to top the salmon with some caviar or lumpfish roe (if you prefer something more modest) and decorate with juicy cherry tomatoes and fresh basil flowers.
If you don’t like smoked salmon — use bacon, Parma ham, cheese, or other cured meats — anything you enjoy.
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Vegan Noodle Salad — Whip It UP!
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