You can't really go wrong with smoked salmon & scrambled eggs… They are worthy partners whether served alone or accompanying bread or toast of some sort. When I eat this I love a sharp lemony taste and a bit of dill. I'm sure there's nothing new about this, but it's one of my favorite breakfast or brunch dishes. I don't even mind having this sometimes for lunch or dinner either - it's that tasty and so quick to make that it's great when your stomach is growling!
2 large eggs
1/2 teaspoon finely chopped fresh dill
3 tablespoons single cream
Zest of 1/2 lemon
50g smoked salmon, cut into strips
Salt & pepper to taste
Lemon wedges for serving (optional)
1. In a smallish bowl, lightly beat together eggs, dill, cream and lemon zest with a wire whisk.
2. Melt the butter in a non-stick frying pan over medium heat. When the butter is melted completely, pour in the egg mixture and cook, stirring constantly until the eggs are soft set.
3. Add the smoked salmon and toss about until the eggs are fully cook and the salmon is warmed.
4. Serve immediately sprinkled with salt & fresh black pepper if desired with lemon wedges alongside.