Home > Scandi Scrambled Eggs
Ingredients
- 2 tbsp lemon juice
- 1 small red onion, very thinly sliced
- 4 eggs
- 2 tbsp milk
- 2 tsp butter
- 75g hot smoked salmon, flaked
- 2 tsp baby capers
- 1 tsp dill sprigs, optional
- Toasted dark rye sourdough slices, to serve
Method
- Place juice in a small bowl. Add onion and stir to coat. Set aside for 15 minutes to soften.
- Whisk eggs and milk until combined.
- Heat butter in a medium non-stick frying pan over a medium heat. Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1-2 minutes or until eggs are almost set.
- Remove from the heat as eggs will continue to cook.
- Slide onto plate. Sprinkle with capers, dill and drained onion. Serve with rye toast.
Tips & Hints
- You can add crumbled goats cheese for creamier eggs.
- Onions will keep in a jar for 2 days in the fridge.
