Save to your scrapbook
Heston's smoked salmon and scrambled eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serving up a luxurious plate of smoked salmon and scrambled eggs is a great way to spoil someone. And the secret to this dish really is to put some love into it – cook the eggs incredibly gently in a bain marie, then finish them with a little beurre noisette enhanced with a touch of sherry vinegar.’ Heston
350g egg (about 7 large Waitrose British Blacktail Free Range Eggs)
25g whole milk
20g double cream
Pinch of salt
100g Heston from Waitrose Lapsang Souchong Tea Smoked Salmon, finely sliced
Your favourite toast
Acidulated beurre noisette or acidulated brown butter (see tip)
1. Using a fork, mix the eggs, milk, cream and butter together in a heatproof bowl. Season with salt and stir to combine.
2. Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture. Cook until the eggs begin to scramble – this should take 15–20 minutes.
3. To serve, place the scrambled egg on your favourite toast, top with Heston’s Tea Smoked Salmon then season with the acidulated beurre noisette (see tip).
Brown butter, also known as beurre noisette, offers a great way to introduce richness and a lovely nutty flavour to all sorts of recipes. To make it, melt 100g unsalted butter in a medium pan over a gentle heat, whisking continuously, until the solids turn golden brown and give off a nutty aroma. Immediately take the pan off the heat and strain the butter through a coffee filter. For the acidulated brown butter, mix together 100g of the beurre noisette with 30g of sherry vinegar, until combined. Store in the fridge.
Typical values per serving:
0.2g fibre 22.9g protein
This recipe was first published in March 2014.