This is the ultimate feel-good Sunday brunch recipe.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 large eggs||8 oz (225 g) smoked salmon, cut into thin strips, or hot smoked salmon, flaked|
|2 tbsp whole milk||2 tbsp finely chopped chives|
|salt and freshly ground black pepper||4 English muffins, split and toasted|
|1 tbsp butter|
Beat the eggs with the milk, and season with salt and pepper.
Heat the butter in a medium nonstick frying pan over medium heat until foaming. Add the eggs and stir with a wooden spoon until almost set. Stir in the smoked salmon and cook until just set.
Sprinkle with the chives. Spoon over the toasted muffin halves and serve hot.
Scrambled Eggs with Mushrooms variation: Cook 8 oz mixed mushrooms, whole or sliced, in butter, and add in place of the salmon.
Scrambled Eggs with Green Peppers and Tomatoes variation: Cook 1 seeded and chopped green pepper in olive oil until just tender. Add 3 tomatoes, skinned, seeded, and chopped. Use instead of salmon.
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