Scrambled eggs wrapped in salmon

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4 servings Prep: 25 mins, Cooking: 15 mins
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Eggs

By Food24 November 03 2009
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Ingredients (9)

500.00 g salmon — smoked
8.00 eggs
15.00 ml fresh chives — finely chopped
5.00 ml salt and freshly ground black pepper — to taste
30.00 ml butter — cubed
2.00 bread — English muffins, halved
15.00 ml fresh chillies — 573
5.00 ml vinegar — red wine
100.00 g rocket — leaves
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Method:

1. Grease four ramekins (of 175ml each)
with butter and line them with smoked
salmon. Let the salmon hang slightly over
the edges.

2. Beat the eggs in a mixing bowl and add
the chives. Season to taste with salt and
freshly ground black pepper.

3. Heat a third of the butter in a frying
pan. Add the eggs and stir with a wooden
spoon. Continuously scrape the pan with
the wooden spoon. Add the rest of the
butter blocks and stir until the eggs are
creamy but still runny. Remove the pan
from the heat (the heat of the pan will
continue the cooking process).Stir for a
few more seconds.

4. Spoon the scrambled eggs into the
ramekins and fold the salmon over
the eggs.

5. Toast the muffins. Place half a muffin
onto each ramekin and turn it out onto
a plate. Garnish with fresh chives
or caviar.

6. Mix the olive oil and red wine vinegar
and pour the mixture over the rocket
leaves. Toss thoroughly and serve with the
scrambled eggs.



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