Scrambled Eggs With Smoked Salmon On Toast Recipe

Name: Scrambled Eggs With Smoked Salmon On Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Large Eggs; 2/3 cups Heavy Cream; 1 pinch Sea Salt And Cracked Pepper; 2 Tablespoons Sage, Finely Chopped; 2 Tablespoons Parmesan, Finely Grated; 2 Tablespoons Butter; 2 slices Baguette, Toasted; 2 teaspoons Truffle Oil; 1 package Smoked Salmon (450 Grams); 1 Tablespoon Capers

Servings: persons

4 whole Large Eggs
2/3 cups Heavy Cream
1 pinch Sea Salt And Cracked Pepper
2 Tablespoons Sage, Finely Chopped
2 Tablespoons Parmesan, Finely Grated
2 Tablespoons Butter
2 slices Baguette, Toasted
2 teaspoons Truffle Oil
1 package Smoked Salmon (450 Grams)
1 Tablespoon Capers

1
1. Place the eggs, cream and salt and pepper in a mixing bowl. Whisk to combine. Add in the sage and Parmesan and mix to combine.
2
2. Melt the butter in a large non-stick pan over medium-high heat. Pour in the eggs and cook for 1 minute, or until just set. Stir with a wooden spoon, folding the egg mixture on the outside of the pan to the middle. Let cook another 30 seconds, and repeat until egg is done to your liking. Remove from heat.
3
3. Toast the baguette slices in the oven and place on plates. Top with scrambled eggs and a drizzle of truffle oil. Top the eggs with smoked salmon and the capers.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Large Eggs, 2/3 cups Heavy Cream, 1 pinch Sea Salt And Cracked Pepper, 2 Tablespoons Sage, Finely Chopped, and more.

Yes, Scrambled Eggs With Smoked Salmon On Toast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Eggs With Smoked Salmon On Toast

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