Scrambled Egg and Smoked Salmon Bites
Scrambled eggs cooked to perfection are absolutely divine served at room temperature or lukewarm, as a starter, cocktail bite or for brunch. Try this recipe, you won’t be disappointed.
YOU WILL NEED
- 4 eggs
- 4 T (60 ml) water
- 2 T (30 ml) butter
- 2 T (30 ml) cream or full cream milk
- 1-2 t (5-10 ml) Ina Paarman's Green Onion Seasoning
- 2 T (30 ml) chives, finely sliced
- 1 chiabatta or 1 French loaf
- 200 g smoked rainbow trout slices
- freshly ground black pepper
Adjust the oven rack to the middle position. Preheat the oven to 200°C. Slice the bread in half lengthways, drizzle cut-side with olive oil and season lightly with Green Onion Seasoning. Bake for 5 minutes.
Beat the eggs with a fork in a small bowl until well mixed. Beat in the water. Warm a heavy based dry fry pan until hot. Add the butter. As soon as the butter has melted and just beginning to foam – swivel the pan to coat with butter.
Add all the egg at once, turn the stove down to low. As soon as the egg starts setting, stir it very gently to allow the un-cooked egg to come in contact with the base of the pan. As soon as the mixture is creamy and almost set, remove from the heat and add the cream (to cool down the mixture and stop the cooking), the Seasoning and the chives. Scrape eggs out of the hot pan and leave in a bowl.
Spread a thick layer of scrambled egg over the bread. Add a little more chives. Cut bread into 5 cm lengths on the diagonal. Top each portion with salmon slices and a generous grinding of black pepper.
Do not overcook the eggs, they will become tough and draw water! That is the reason why we scrape the egg out of the hot pan into a cold mixing bowl. If your stove plate is a bit hot, rather move the pan on and off the plate while cooking the eggs.