This is my party piece if guests come to stay. It never fails to impress – and it’s really easy.
- 8 eggs
- 100ml cream
- Chopped chives
- 4 or 8 slices of smoked salmon
Make scrambled eggs with 8 eggs, 100ml double cream, some black pepper and nutmeg. Cook over a low heat stirring occasionally when curds form on the bottom of the pan.
Meanwhile lightly oil the inside of 4 ramekins and line generously with smoked salmon so that the ends of the salmon overlap the sides. Sprinkle the inside with chives.
When the eggs are cooked spoon them into the middle of the ramekins and fold the ends of the salmon back over on top of the eggs. Turn the ramekins upside down over your serving plate and… Voila! Serve with rocket or watercress for a very elegant breakfast.
You can serve this on English muffins if any of your guests are carbivores. For strict low carbers it works well with some wilted spinach or sautéed mushrooms as brunch or lunch.