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| Creamed eggs with smoked salmon, capers and lemon |
The secret to perfectly cooked, soft luscious eggs is gentle cooking in a large non-stick sauté pan and a good measure of cream! As the eggs cook, fold them over rather than stirring and remove from the heat before they are fully set. As an alternative to toast, serve the creamed eggs with the potato and cumin cakes
serves 4
Creamed eggs with smoked salmon, capers and lemon ingredients: 2 tablespoons chopped dill. sea salt and freshly ground pepper. 8 eggs. 1/3 cup sour cream. 3/4 cup cream. 100 grams sliced smoked salmon. 2 tablespoons capers, roughly chopped. knob of butter. grated zest 1 lemon chopped dill
To serve: 4 slices toasted bread
Creamed eggs with smoked salmon, capers and lemon recipe: Lightly whisk the eggs, cream and dill in a bowl and season generously. Heat a good knob of butter over a medium heat and add the eggs. As the edges begin to set, gently lift and fold them into the centre of the pan. Continue to cook this way until the eggs are set but still soft and tender
To serve: Put the toasted bread on plates and spoon over the eggs. Top with the salmon and a spoonful of sour cream then scatter with the capers, lemon zest and dill. By then, the creamed eggs with smoked salmon is ready
