Herby Scrambled Eggs with
Smoked Salmon
Elevate your breakfast with these soft, herb-infused scrambled eggs with smoked salmon. Made with Otaika Valley Free Range Eggs, silky smooth New Zealand salmon and served on toasty sourdough, this dish is easy to make and bursting with flavour.
Prep time: 3 minutes | Cook time: 5 minutes | Serves: 1 | Recipe by Kelly Gibney @kellygibney_wholehearted
INGREDIENTS
3 Otaika Valley Free Range Eggs
3 tablespoons of finely chopped fresh herbs (we used parsley, basil and chives)
1 tablespoon butter
2-3 slices NZ smoked salmon
1 large slice toasted sourdough, halved and buttered
Sea salt and cracked black pepper
Additional fresh herbs to garnish
Crack the eggs into a bowl and whisk well.
Add the herbs, season with salt and pepper and whisk a little more.
Heat a sauté pan over a low heat. Add the butter and let it melt slowly. Once it is foamy, pour in the eggs. Leave to sit for 5 seconds and then use a spatula to slowly move the eggs, bringing them in from around the outside of the pan into the centre.
Once the eggs are 80% cooked, remove from the heat (they will continue to set)
Place the eggs on top of the sourdough.
Top with the smoked salmon, Garnish with fresh herbs.
Serve immediately.
