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Instructions |
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chop 25g smoked salmon and set aside. lightly beat 2
lrg eggs with 1 tbsp of milk until evenly blended.
season to taste.
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over a medium heat, melt 10g butter in a small,
nonstick frying pan. ad the beaten egg mixture and
heat for 20 seconds. stir until the eggs are creamy
and almost set.
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remove the pan from the heat and leave to sit for 30
secs- the eggs will finish cooking in the residual
heat.
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cut the brioche roll in half and toast. put the eggs
and salmon on the bottom half of roll, sprinkle over
chopped chives and black pepper and top with the
other other of roll. serve with grilled tomatoes.
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Originally Submitted
6/3/2013
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