Smoked salmon scrambled eggs
Smoked Salmon Scrambled Eggs recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Eggs, lightly beaten
- 1 teaspoon dill weed (omit if serving with Havarti sauce)
- Salt and pepper to taste
- 1/4 cup butter
- 1/2 cup diced smoked salmon
- Havarti Sauce:
- 1 cup chicken stock
- 1/2 cup grated Havarti cheese
- 1 teaspoon dill weed
- 1/2 cup vegetable oil
- 1/2 cup white flour
Combine eggs, dill, salt, and pepper. Melt butter in pan, add egg mixture, and cook over low heat, gently stirring until just set. Add smoked salmon; stir in.
To Serve:Slice and toast a bannock bun, place bottom piece on plate, spoon on egg mixture. Place top piece just off center and garnish with a sprig of fresh dill tucked under the top piece of bannock.
Havarti Sauce:Heat saucepan, pour in oil, and blend flour until a roux is formed. Add stock, bring to simmer, and add cheese and dill. Adjust seasonings with salt and pepper.
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