Smoked salmon and eggs with capers and quinoa crackers

Smoked salmon and eggs with capers and quinoa crackers

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

All these bits make up a smoky, tangy, crunchy mouthful, which is rather delightful.

Ingredients

Quantity Ingredient

For the quinoa crackers (makes 24)

Quantity Ingredient
160g quinoa, soaked overnight in a covered bowl and drained
110ml water
1/2 teaspoon sea salt
2 tablespoons olive oil

For the topping

Quantity Ingredient
1 tablespoon capers
handful sorrel leaves
olive oil, for frying
4 eggs
salt
freshly ground black pepper
1 apple, (Granny Smiths work best)
50-75g smoked salmon

Method

  1. To make the crackers, preheat the oven to 180°C. Put the quinoa, water and salt into a food processor and whizz until you have a consistency like double cream. If left to stand, the batter will thicken, so just add water to get it back to a creamy consistency.
  2. Line a baking sheet with parchment paper, or you can use a muffin tin which you need to grease. If using a muffin tin, it needs to go into the oven for a few minutes to heat up before you add the mixture.
  3. Using a tablespoon, put a dollop of the mixture on to the baking sheet or into the muffin tin. Continue spooning the batter on to the baking sheet, leaving 4 cm between each spoonful to allow the biscuits to spread as they cook. Bake for 15–20 minutes until golden and crisp on the bottom. Flip over each cracker and bake for a further 5–10 minutes.
  4. To make the topping, start by frying the capers and sorrel in a little olive oil until crispy, then drain on a piece of kitchen towel.
  5. Whisk the eggs in a bowl and season. Add a little oil to a saucepan over a low heat and pour in the eggs. Stir slowly until the eggs are just scrambled. Remove from the heat.
  6. Halve and core the apple, and slice each half into 5–6 segments.
  7. I like to eat this by using the quinoa crackers as large spoons to scoop up spoonfuls of scrambled egg, then adding a little bit of salmon and a sprinkle of the crispy capers and sorrel over the top.
Tags:
breakfast
brunch
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