Scrambled eggs with smoked salmon

Breakfast is a very different ritual in France and Ireland. Generally speaking – though things are changing all the time of course and every home is different – it’s portrayed as un croissant and/or un café vs the porridge/the fry/lashings of tea/the “breakfast roll” etc etc.

The following is a slightly decadent version of an Irish breakfast, though it’s far healthier than “the Big Fry with All the Works”. Basically it’s just scrambled eggs with a smoked salmon twist.

Quick musical aside: even without the fishy angle, scrambled eggs rock. Beatles fans will know that “Scrambled Eggs” was the original title of the Beatles’ “Yesterday”, and here’s a rare moment (sound only, with Spanish subtitles for los aficionados españoles de los Beatles) of  Sir Paul doing his original proper eggy version on the “Late Night With Jimmy Fallon” show on NBC…

(Don’t believe us? Here’s the full video version with images – though the sound is a bit dodgy).

Right, enough of the musical asides: without further ado here’s our “smoked salmon scrambled eggs” recipe. Serves two – with the perfect quantities for a Valentine’s Day breakfast…

• 4 to 5 eggs (depending on size) – organic, free range, as fresh as you can
• A small knob of unsalted butter (no, olive oil isn’t quite right)
• A tiny bit of smoked salmon – be conservative, because it can be domineering
• Freshly ground pepper – white rather than black if you’re fussy
• Bread, for toast
• Optional: a tablespoon of cream or crème fraîche (or even natural yoghurt)
• Optional: a couple of chive leaves

Slice the bread. Put on the toaster.

Chop the smoked salmon fairly finely.

Break the eggs into a bowl and beat gently with a fork. Season with pepper (no need for salt because the smoked salmon has more than enough).

Put a small pot or even a frying pan on a moderate heat, add the butter, let it foam gently. Add the smoked salmon for just a few seconds to release some of its oils, but don’t let it brown.

Pour in the egg mixture and make scrambled eggs in the usual way – if you’re not sure how to do scrambled eggs, check Delia Smith’s scrambled eggs tips.

Stir well and take it off the heat while the mixture is still runny but just about to set. This does take a certain knack, in order to get the eggs cooked yet still soft.

Take it off the heat. Add the cream if you want to slow down the cooking process and add a bit of richness. Garnish with finely chopped chives if you fancy. Bon appetit!

Variations

Right, how about doing an en cocotte version of the same? Oeufs en cocotte  (or oeufs cocotte)  involves gently cooking each individual egg in its own buttered ramekin dish (ramequin) in the oven, preferably in a water bath, for about 12 to 15 minutes, with some extra ingredients.

(Minor aside about language: does the English word “coquette” come from “cocotte”?)

Those hidden extras are a brilliant surprise at the bottom of the ramekin dish: usually a slice of ham and a dollop of cream or crème fraîche, with an optional topping of a pinch of grated cheese, along the lines of white cheddar or gruyère.

Instead of ham, try smoked salmon, and maybe skip the cheese. Check out Mrs Multitasker’s Smoked Salmon and Egg Cups recipe.

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