This is a traditional family recipe which I always like to cook for breakfast on Christmas Day morning. I also like to make it as a brunch dish, especially when you’re in the mood for a lazy weekend treat. The smoked salmon can also be replaced with smoked haddock or cooked baby spinach, if you prefer.
2 large free range eggs per person.
Good quality Scottish smoked salmon.
One slice of toasted wholemeal bread or bagel per person.
A splash of whole milk.
A knob of butter.
Halve and toast a bagel or a slice of wholemeal bread. Drape a slice of smoked salmon on each half and spoon over the scrambled eggs. Grind over black pepper and a sprinkle of sea salt to season and serve with an optional wedge of lemon on the side. Normally, this whole process should take around 15 minutes to prepare and less than five to eat. Enjoy!
Drink suggestion: NV Coates & Seely, Brut Rose, Hampshire, England
Recipe and wine pairing have been taken from Robert’s book “More Sommelier Stories”.
Taken from Robert’s latest book: “An Epicurean Odyssey: More Sommelier Stories”
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