I love a weekend brunch and sometimes the simplest of recipes create the best tasting dishes. There are some ingredients which are just made to go together and smoked salmon and scrambled eggs is one of them. Good quality smoked salmon that just melts in your mouth needs no interference and I simply add this onto the scrambled eggs once they are cooked. The simple flavours compliment each other perfectly and a sprinkling of freshly ground black pepper is the finishing touch. I served my scrambled eggs with some ruby grapefruit on the side and a refreshing cup of green tea. Sitting in the garden with a newspaper and I am officially in brunch bliss.
Whilst it is a nice treat to go out for breakfast I often find that I am disappointed when I do. As a big advocate of Paleo breakfasts I ensure that I eat a nutrient filled breakfast every morning and am always finding new combinations, textures and flavours to try out. It can therefore be difficult to find anywhere which pays as much attention to creating a tasty Paleo breakfast plus I am continually shocked at how many places fail to even cook eggs properly. My conclusion is that it is often best to just potter in your own kitchen and create something tasty and delicious yourself. You can even cook for your friends and family if you wanted to make it more of a social occasion.
A few points to note…
The fresher the eggs the better the flavour so try to use free range and organic where possible. If you can get them straight from a farm shop or farmers market then they will be bursting with freshness and flavour.
I find that everyone has their own preferred method for scrambled cooking eggs and what works best for you may depend on you like your eggs. I personally like my eggs to still be slightly soft and a bit gooey; I find the best approach is to heat the oil on a moderate to high heat until it is very hot and then add in the eggs and stir quickly until cooked. Depending on how hot the pan is this can take less than a minute. I then get them out the pan quickly and onto the plate for serving to prevent overcooking.
Smoked Salmon and Scrambled Eggs
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
100g smoked salmon, sliced
1/2 lemon, in wedges to serve (optional)
1 tbsp coconut oil
Freshly ground black pepper
1. Whisk the eggs together in a bowl and season.
2. Heat the oil in a frying pan on a moderate to high heat.
3. Wait until the oil is very hot and then add in the eggs.
4. Quickly stir the eggs until they are set to your liking.
5. Take off the heat and add in the smoked salmon and mix together well.
6. Serve the eggs warm with freshly ground black pepper and lemon wedges (optional).
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