Silky, buttery eggs. You’ll never want your eggs scrambled any other way after trying this dish from Scott Gooding!
• Prep time: 5 minutes
• Cook time: 10 minutes
• Yield: Serves 2
• 150g Huon Smoked Salmon - roughly chopped
• 2 tbsp Butter
• 2 Shallots - chopped
• 1/2 Leek - Finely Sliced
• 6-8 Eggs - Free Range and whisked
• Sea salt
• Black pepper
- Heat the butter on a low heat in a large fry pan. Add the onion, shallots and leeks. Cook for 5-6 minutes or until softened.
- Gently whisk eggs in a separate bowl. Add eggs to the pan and continue to cook on a low heat. Stir occasionally. Cook to cook to your preference. Remove from the heat. Season and add the Cold Smoked Huon Salmon.
This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/buttery-eggs-huon-salmon/