Smoked Salmon Fingers with Scrambled Eggs
10 eggs, lightly beaten
¾ C cream
Salt and pepper
4 slices white bread, toasted
100g soft spreadable cheese e.g goat curd, cream cheese – we recommend ViaVio Stracchino
100g sliced smoked salmon
Dill leaves and lemon wedges, to serve
- Place the egg, cream, salt and pepper in a large bowl and whisk to combine.
- Melt the butter in a large non-stick frying pan over medium heat.
- Add the egg mixture and cook, stirring frequently, for 2–3 minutes or until only just cooked through and still creamy.
- Spread the toast with the soft cheese, top with the smoked salmon and cut into fingers. Top with the dill and serve with lemon wedges.
Recipe adapted from donnahay.com.au.
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