Easter Scrambled Egg (shells) with Burren Smoked Salmon

Easter Scrambled Egg (shells) with Burren Smoked Salmon

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byBirgitta & Peter Curtin owners of The Burren Smokehouse

of Co. Clare

The Burren Smokehouse is a family-run business which was set up in 1989 by Birgitta & Peter Curtin. The quality of their Smoked Salmon has grown e Read More
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Prep Time

10 Minutes

Cooking Time

2 Minutes

Serves

2-4 People

Ingredients

  • 6 organic, fresh egg
  • a bit of milk
  • 2 slices of Burren Smoked Organic Salmon with Honey, Lemon, Whiskey
  • 1 tbsp chopped chives
  • Salt and pepper
  • 2 tbsp butter
  • cucumber sticks and orange pepper sticks (optional to add colour)

Method

Wash the eggs thoroughly, then remove the top of the raw eggs using a sharp knife.
Empty the inside of the eggs in a bowl. Beat the eggs, and add milk, salt and pepper.
Chop the salmon slices in small pieces.

Melt the butter in a small saucepan. Pour the beaten eggs into the saucepan and cook for a few minutes, while stirring and later folding over constantly, until thickened. This will take only about 2 minutes. Remove when you reached the texture you like.

Add the chopped salmon and chives, and mix. Take a small spoon and divide the scrambled eggs evenly among the shells.

Decorate with cucumber and pepper sticks, and serve with some pieces of toast.

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