Posh Scrambled Eggs On Toast
Prepare a classy version of scrambled eggs with a silky dollop of crème fraîche and a heap of luxurious caviar
Posted: 15 September 2011
Serves 3–4 adults
Yum! Simple, filling and a good old-fashioned British classic. This is really tasty and apart from being ever-popular, it is easily good enough to serve as a lunch or light supper for friends. Children may prefer this without all or some of the trimmings.
8 slices of brioche bread
A small bunch of fresh chives
A knob of butter
5 large eggs, beaten
125g (41/2oz) packet smoked salmon
4 dessertspoons half-fat crème fraîche
4 tsp black lumpfish caviar
1 tbsp capers
Toast the brioche slices. Snip the chives into the beaten eggs. In a non-stick pan, melt the butter, then scramble the eggs on a low heat until cooked but still moist. (They keep cooking, so take them off the heat before they dry out). Pile the egg onto the toast. Lay on some salmon.
Next, add a dessertspoon of crème fraîche, a teaspoon of caviar and finally a scattering of capers. Serve with freshly squeezed orange juice.
Adapted from Fay’s Family Food by Fay Ripley, published by Michael Joseph, £20.
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