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Salmon and caramelised onion scrambled eggs on sourdough
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There are many scrambling methods, but here just a couple of sharp stirs leave you with a silky mound of eggs.
1 tsp unsalted butter, plus extra for buttering
1 tsp extra virgin olive oil
1 large onion, sliced into half moons
2 tbsp chopped chives
4 slices sourdough bread, toasted
50g smoked salmon
1. In a large frying pan, heat the butter and oil until melted. Tip in the onion and add a pinch of salt. Stir over a high heat for 2-3 minutes, then turn the heat down to low and let the onions caramelise for about 10 minutes, until softened.
2. Crack the eggs into a bowl, add most of the chives and beat lightly; season. When the onions are golden, turn the heat up to medium-high and pour the eggs in. Wait 30 seconds, then use a rubber spatula to stir through. Wait another 30 seconds; stir again. Repeat until they’re just cooked through.
3. Butter the toast and put 2 pieces on each plate. Top with the scrambled eggs, smoked salmon and remaining chives; serve immediately.
Typical values per serving: