Smoked salmon and scrambled egg on sourdough

Smoked salmon and scrambled egg on sourdough

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Turn an ordinary scrambled egg breakfast into a gourmet feast with tasty dill sourdough and smoked salmon.

The ingredient of Smoked salmon and scrambled egg on sourdough

  1. 6 eggs
  2. 1/3 cup creme fraiche (see note)
  3. olive oil cooking spray
  4. 400g smoked salmon
  5. dill sprigs, to serve
  6. 125g butter, softened
  7. 1/3 cup dill, finely chopped
  8. 2 sourdough bread loaves, sliced

The instruction how to make Smoked salmon and scrambled egg on sourdough

  1. Make dill sourdough: Preheat oven to 200u00b0C. Combine butter, chopped dill and salt and pepper in a bowl. Thinly spread over both sides of bread slices. Place bread, in a single layer, on 2 baking trays. Bake for 12 minutes or until crisp and golden. Set aside to cool.
  2. Whisk eggs, creme fraiche and pepper in a jug until well combined.
  3. Lightly spray a non-stick frying pan with oil and heat over low heat. Beat egg mixture again. Pour into pan. Cook, stirring, for 3 minutes or until almost set (egg should still be soft, and will continue to cook when removed from heat).
  4. Spoon egg onto sourdough. Top with salmon and dill sprigs. Season with salt and pepper. Serve immediately.

Nutritions of Smoked salmon and scrambled egg on sourdough

fatContent: 117.349 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent: 94 milligrams cholesterol

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