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Smoked Salmon with Scramble Egg

Loch Fyne Restaurants (www.lochfyne.com), the sustainable seafood group, have created an alternative to the great English fry up - Smoked Salmon with Scramble Egg.

Approximately one in five people in the UK eat a fry up at least once a week. Which means an average of about 11,757,839 fried breakfasts are eaten a week – that’s about 1,679,691 eaten on a daily basis.

However, the full English breakfast typically has between 800 and 1000 calories, and around 30g of fat compared to the 533 calories and 24g of fat in Loch Fyne’s new brainfood breakfast, so those wanting to soak up a hangover but not pile on the pounds might be better off substituting their sausages and bacon for some fish. For that extra health halo, the eggs can be poached and not fried!

Loch Fyne has created some great alternative brainfood breakfasts, using sustainable seafood. The four brainfood breakfasts are:

  • The classic: Smoked salmon with scrambled eggs
  • A gentlemen’s breakfast: Grilled kippers
  • Fish for a fashionista: Smoked trout with crème fraiche and toasted brioche

If you are feeling adventurous you can use the recipes to make them yourself, if not, you can breakfast at your local Loch Fyne Restaurant (www.lochfyne.com) and tuck into the classic smoked salmon and scrambled eggs, a pair of grilled Loch Fyne kippers or poached smoked haddock with a soft poached egg for a morning after kick start!

Douglas Wright, Loch Fyne’s executive chef says:

Fish is a great option for those wanting a big breakfast. It’s lower in fat and cholesterol than the usual sausages and bacon, and because fish is full of Omega 3 it helps keep your brain young and healthy.”

Ingredients for Smoked Salmon with Scramble Egg

3 medium sized eggs
40g of smoked salmon
A knob of butter or margarine
Spoon of double cream
Sprig of parsley
2 slices of bread (whichever type you prefer)
Freshly ground salt and black pepper

You will also need a round bread cutter - or a large cookie cutter if you don't have one

How to make Smoked Salmon with Scramble Egg

  • Whisk eggs until fluffy and season with some salt & pepper.
  • Cut out bread using a round cutter (roughly the same size as the slice of bread).
  • Melt a good knob of butter in a non stick pan, add eggs and mix with a wooden spoon, at this point start to toast your bread.
  • When the bread is toasted place on plate and put cutter over the toast. Put the smoked salmon in the cutter covering all the toast.
  • Finish your scrambled egg with a table spoon of double cream, making sure that your scrambled egg is light and fluffy.
  • Place the scrambled egg in the cutter covering the smoked salmon. Remove cutter and serve with a sprig of parsley.

(The quantities are based on making the breakfast for one. Multiply the quantities according to the number of people you are serving)

Serves 1

Loch Fyne Restaurants
www.lochfyne.com

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