Monday, 23 June 2014

Smoked Salmon with Scrambled Eggs


  • 57g asparagus tips
  • 4 eggs, beaten
  • 1 tbsp freshly chopped chives
  • Salt and freshly ground black pepper
  • 1 tbsp fat-free fromage frais
  • 170g smoked salmon
  • Lemon wedges, to garnish


  1. Cook the asparagus tips in lightly salted boiling water for 3 minutes. drain and keep warm.
  2. Mix the beaten eggs with the chives and black pepper to taste. Pour into a non-stick pan and cook over a low heat, stirring all the time, until they are softly scrambled. Remove from the heat and stir in the fromage frais and asparagus tips.
  3. Place a piece of smoked salmon on each plate and serve with the scrambled eggs and lemon wedges.

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