- 200g Inverawe Smoked Salmon
- 6 slices of brown or white bread
- 50g butter, plus extra for buttering toast
- 8 - 9 large eggs
- salt and freshly ground black pepper
- Cut the salmon into medium size julienne strips and divide into 6 portions. Meanwhile put 6 plates in the oven to warm.
- Next toast the bread and butter lightly, cutting off the crusts (if you like!)
- Break the eggs into a bowl, beat vigorously until uniformly mixed and season well.
- Now melt the butter in a saucepan (non-stick is best!), take off the heat and pour in the beaten eggs.
- Return to heat and stir gently in a figure of eight movement, making sure you catch and stir in the egg mix as it sets and cooks on the bottom and sides of the pan. ( I use my Last Lick spatula for this).
- The eggs will thicken as they cook, and this happens quite fast, so do not overcook them.
- When thick but still creamy, take off the heat and continue to stir.
- Portion out onto the toast, top with smoked salmon, season with pepper and serve immediately.
The two secrets to this dish are to get everything prepared before you cook the scrambled eggs, and to remember that scrambled eggs go on cooking in the hot saucepan when taken off the heat.
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