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Scrambled Eggs with Smoked Salmon on Sourdough Toast Recipe
Our Black Mountains Smokery Smoked Salmon Breakfast recipe is a lovely and easy dish
Serves 2
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
100g Traditionally Smoked Salmon
4 Eggs
2 tbsp Welsh Salted Dragon Butter
1 tbsp Double cream
1 tbsp Chives
Sourdough Bread
Halen Môn Sea Salt and Black Pepper
In a pan, add eggs (do not beat them beforehand) and stir in the Welsh Salted Dragon Butter with a wooden spoon.
Stir non-stop over medium heat for 2 minutes until creamy and soft, remove from the heat, add Halen Môn Sea Salt, black pepper and dill.
Be careful not to overcook. “Done in the pan is burnt on the plate!”
Place the slices of Smoked Salmon on the top of the Sourdough toast and pour the scrambled eggs over the Smoked Salmon topped toast.
Enjoy!
