Scrambled Eggs And Smoked Salmon Timbales

Scrambled Eggs And Smoked Salmon Timbales

Scrambled Eggs And Smoked Salmon Timbales is simple but perfect. A classic dish, but given a more chef-style presentation. Two ingredients that combine to make the perfect breakfast.

Ingredients

  • Rapeseed-oil spray
  • 110g (4oz) smoked salmon, thinly sliced
  • 4 eggs
  • 2 teaspoons horseradish sauce
  • 2 teaspoons snipped chives
  • Freshly ground black pepper
  • 10g (½oz) unsalted butter
  • Watercress, to garnish
  • Lemon wedges, to garnish

Details

Serves: 2

Per serving
277 kcals
18g fat
6g saturated fat
2g carbohydrate
1.22g sodium

Method

Step 1

Lightly spray 4 timbales with oil and line with clingfilm.

Line each timbale with strips of smoked salmon, making sure there are no gaps and leaving an overhang to create a lid once the timbales are tilled with scrambled eggs.

Step 2

Lightly beat the eggs, folding in the horseradish and chives, but keeping some viscosity (in other words, don’t overbeat). Season with pepper.

Step 3

Melt the butter in a non-stick frying pan or saucepan until it foams, then pour in the eggs. With a wooden spoon, draw the edges of the eggs into the centre continuously until they have cooked to your liking.

Immediately spoon the scrambled eggs into the smoked salmon moulds, push the eggs down with a teaspoon, then fold over the smoked salmon to enclose.

Step 4

Turn the moulds out into the centre of 2 plates and garnish with any excess smoked salmon, the watercress and lemon wedges.

Scrambled Eggs And Smoked Salmon

Salmon is really good, how about Salmon En Crout?