Egg med røkelaks og vårløk
Added by Frederik Einshøj
10 min
Silky soft-scrambled eggs with smoked salmon and spring onion on toasted sourdough. A luxurious yet effortless breakfast or brunch that comes together in under 10 minutes. A squeeze of lemon at the table brightens everything up.
Servings
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Ingredients
1small slice sourdough bread
1spring onion
25 gsmoked salmon
2large eggs
1pinch pepper
oil for frying
1lemon wedge
Instructions
1
Toast a slice of sourdough bread.
2
Trim the spring onion and finely chop both the spring onion and smoked salmon.
3
Whisk together the eggs and a pinch of pepper, then fold in the spring onion and smoked salmon.
4
Place a large non-stick skillet over medium heat and lightly brush with oil using a paper towel.
5
Pour the egg mixture into the pan and gently stir with a soft spatula every 10 seconds until silky curds form surrounded by softer, custard-like egg, about 1-2 minutes.
6
Serve the scrambled eggs on the toasted bread with a lemon wedge to squeeze over for extra brightness.
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