Scrambled Eggs & Organic Salmon Recipe
served on sourdough bread, topped with rucola and creme fraiche
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Gather all the ingredients. If the salmon is not cooked, lightly season it with salt and pepper and cook it in a pan over medium heat until it's just cooked through, about 3-4 minutes per side. Remove from heat and flake into bite-sized pieces.
- 2
Scramble the Eggs
In a bowl, whisk the eggs together with a pinch of salt and black pepper. Heat the butter in a non-stick skillet over medium-low heat. Pour in the eggs and gently stir with a spatula, cooking until just set but still creamy, about 2-3 minutes.
- 3
Toast the Sourdough
While the eggs are cooking, toast the sourdough bread slices until golden brown.
- 4
Assemble the Dish
On each slice of toasted sourdough, layer the scrambled eggs, followed by the flaked organic salmon. Top with fresh rucola and a generous dollop of crème fraîche.
- 5
Serve
Serve immediately while warm and enjoy your delicious scrambled eggs with organic salmon!
