Scrambled Eggs with Hot Smoked Salmon & Pickled Cucumber

15/03/2020

Weekend cooking alarm! Saturdays and Sundays are all about celebrating the joy of food with friends and family. This classic brunch comes with a twist, eggs scrambled to perfection topped with hot smoked salmon, sprinkled with spring onion and sesame seeds for an Asian inspired style. Plus you have the pungent pickled cucumber to balance the flavours. Here you have a perfect brunch ready to impress.

Serves: 2

Prepare: 15 minutes

Cook: 5 minutes

Ingredients:

  • 1 tbsp white wine vinegar
  • ¼ tsp honey
  • 160g cucumber, finely sliced
  • 4 medium free range eggs
  • 1 ½ tsp olive oil
  • 2 large slices sourdough
  • 100g hot smoked salmon
  • 1 salad onion, finely sliced
  • ¼ tsp sesame seeds
  • chilli oil, to serve optional

1. Mix the vinegar and honey in a medium bowl with a pinch of salt. Add the cucumber and toss to coat. Set aside until ready to serve, turning from time to time.

2. Meanwhile whisk the eggs with a pinch of sea salt and a ground of black pepper. Warm the olive oil in a saucepan over a medium heat and add the eggs. Stir continuously with a wooden spoon until you have a soft-set scrambled eggs.

3. Toast the bread, divide between two plates and pile the eggs on top. Flake the hot smoked salmon fillet over the eggs and top with salad onion and toasted sesame seeds, serving the drained pickled cucumber on the side. If you like a little heat, add a small drizzle of chilli oil.

Tip: This quick pickled cucumber is a great accompaniment to all kinds of fish.

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