Name: Scrambled Eggs with Smoked Salmon Recipe - Australian Eggs
Total time: 10 min
Yield: 6
Ingredients: 125g butter, at room temperature; 1 tablespoon lemon juice; 1/2 cup finely chopped dill; 18 eggs; 1/2 cup milk; 1/4 cup cream; salt and pepper, to taste; extra 2 tablespoons butter; 2 x 100g packets smoked salmon; 10 small slices crusty bread; extra fresh dill to garnish

Scrambled Eggs with Smoked Salmon

Preparation time 10 mins
Serves 6 people
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Publication 23 October 2012
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Ingredients

125g butter, at room temperature
1 tablespoon lemon juice
1/2 cup finely chopped dill
18 eggs
1/2 cup milk
1/4 cup cream
salt and pepper, to taste
extra 2 tablespoons butter
2 x 100g packets smoked salmon
10 small slices crusty bread
extra fresh dill to garnish

Method

Place butter, lemon juice and dill in a small bowl, stir with a wooden spoon until combined.
Whisk eggs and cream in a large bowl until combined. Season with pepper.
Melt extra butter in a large frying pan. Add egg mixture. Stir gently, over medium heat, until eggs are just set. Remove from heat and fold in smoked salmon.
Meanwhile, cook bread under a hot grill until browned on both sides. Spread dill butter over one side of each toast and top with egg mixture.
Garnish with extra fresh dill and serve immediately.