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Delia's Scrambled eggs with smoked salmon on crisp toasted bagels
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Equipment: You will also need a Delia Online/Silverwood Little Gem 'Sauce' Pan (heavy gauge aluminium) or similar
4 large eggs, lightly beaten
125g smoked salmon trimmings
4 tablespoons single cream or milk
10g butter and a little extra
Salt and freshly milled black pepper
A little cayenne pepper
A little fresh dill
The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream (or milk), give it all a good stir, cover the bowl and leave it aside for 30 minutes.
When you are ready to make the scrambled eggs, pre-heat the grill to its highest setting. Slice the bagels in half and lightly toast on both sides then spread them with a little butter.
First the pan goes onto a medium heat. Season the lightly beaten eggs with salt and pepper. Next the butter goes into the pan - swirl it around so the base and sides are moistened with it. When it begins to melt and foam, pour in the eggs and start to stir using a pointed wooden spoon. Stir continuously backwards and forwards, getting right into the corners of the pan.
As soon as the eggs begin to solidify – after about 1 minute – and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring. Remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass.
Taste to check the seasoning and spoon onto the buttered bagels. Top with light sprinkling of cayenne pepper and a sprig of dill.
This recipe was first published in August 2013.