Creamy scrambled eggs with smoked salmon & buttered crumpets

Creamy scrambled eggs with smoked salmon & buttered crumpets

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I’ve tasted plenty of scrambled eggs in my time while judging the omelette challenge on Saturday Kitchen, but this is how I wish I could eat them. Toasted crumpets must be a northern thing – I was brought up on them, and my mother still loves them. They should be warm, with lots of butter. Come to think of it, maybe I should blame her for my love of butter!

Ingredients

Quantity Ingredient
8 large crumpets
50g butter
200g smoked salmon
a few fresh chives
8 eggs
50ml double cream
sea salt
freshly ground black pepper

Method

  1. Toast the crumpets and spread with half the butter. Set aside and keep warm.
  2. Meanwhile, tear the salmon into strips. Chop the chives. Whisk the eggs and cream lightly in a bowl and season with salt and pepper.
  3. Gently melt the remaining butter in a large frying pan over a medium heat and stir in the eggs with a spatula. Cook for no more than 2 minutes, stirring gently, until lightly set.
  4. Top the eggs with the chives and serve with the salmon and warm crumpets.
Tags:
James Martin
Saturday Kitchen
quick meals
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