Scrambled egg and smoked salmon on white


Ingredients 8
Servings 4
Time

Ingredients

  • 4
    slices white bread, toasted
  • 30
    ml
    butter
  • 4
    eggs
  • 4
    paper-thin slices smoked salmon, rolled up into cornets
  • 15
    ml
    olive oil
  • 10
    ml
    lemon juice
  • milled black pepper to taste
  • 4
    sprigs dill
 

Method

 
Spread slightly cooled toast evenly with butter. Place spoonfuls of egg (lightly scrambled in 15 ml (1 tbsp) butter) on top and cover with cornets of smoked salmon. Sprinkle olive oil, lemon juice and black pepper over and top with dill sprigs.
 

Read more on: eggs  |  shallow-fry
 

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