Smoked Salmon with Scramble Egg
Fyne Restaurants (www.lochfyne.com),
the sustainable seafood group, have created an alternative
to the great English fry up - Smoked Salmon with Scramble
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
thats 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 Fynes
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
classic: Smoked salmon with scrambled eggs
gentlemens breakfast: Grilled kippers
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 Fynes executive chef says:
Fish is a great option for those wanting a
big breakfast. Its 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
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
to make Smoked Salmon with Scramble Egg
eggs until fluffy and season with some salt &
out bread using a round cutter (roughly the same size
as the slice of bread).
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.
the bread is toasted place on plate and put cutter
over the toast. Put the smoked salmon in the cutter
covering all the toast.
your scrambled egg with a table spoon of double cream,
making sure that your scrambled egg is light and fluffy.
the scrambled egg in the cutter covering the smoked
salmon. Remove cutter and serve with a sprig of parsley.
quantities are based on making the breakfast for one.
Multiply the quantities according to the number of people
you are serving)