Scrambled eggs with salmon, dill and lemon

OK, so we all know how to make scrambled eggs. The recipe is nothing new. Crack eggs, mix eggs, cook eggs and you have Scrambled Eggs. Umm, well yes, technically you have Scrambled Eggs, but how about the humble eggs full potential, does anyone think about that.

Eggs are one of those little wonders gifted to us from the chickens. Full of proteins and goodies which I’m not going to try and impress you with, however, if you are interested then I have taken the liberty of having a quick google for you here.

Ingredients

Large Egg	2.5
Dried Chives	1 tbsp
Full Fat Button	15g
Smoked Salmon	25g
Fresh Dill of Parsley	2 tsp

Method

1. Mix the eggs until completely combined
2. In a heated non stick pan, with no oil, pour in the eggs. The trick here is low and slow. Take your time, the pan should not be blistering hot, the entire cook may take 5-10 minutes.
3. sprinkle in the chives
4. Move the egg around the pan while its cooking. As it starts to set up keep chopping it up with the spatula or you will end up with an omelette.
5. once the eggs have cooked about 75% of the way, throw the butter in the middle and move it around so it coats all of the egg.
6. The resulting consistency should not be completely set up, you wont it to look a little moist.
7. Take it off the heat and pop it on a plate of your choosing
8. Twist the salmon and lay it on top of the eggs, drizzle wit the lemon juice and garnish with chopped fresh dill.

The trick here is to take your time. If you cook it too fast then you will end up with rubbery bouncy Scrambled Eggs which is not the end of the world but we can do better. Take you time and let the ingredients sit together for a few minutes allowing the flavours to marinade together.

As always, put your own spin on it and make it your own. This is only a guide and there may well be better variations, however, the combinations in this one are tried and tested.

Go crazy, and don’t forget to add your creations in the comments for everyone else.

Enjoy!