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Eggs with salmon and brioche
Ingredients
- 8 slices brioche bread
- 8 large British Lion eggs
- 4 tbsp milk or single cream
- salt and freshly ground black pepper
- knob of butter
- 4 slices smoked salmon
- chopped fresh parsley to garnish
Preparation time: 5 mins.
Cooking time: 5 mins.
Serves: 4.
Eggs with salmon and brioche - a delicious brunch or lunch recipe. A refreshing change from sandwiches.
Method
- Toast the bread under the grill or in a toaster. Beat the eggs and milk or cream together with seasoning.
- Melt the butter in a medium pan (non-stick makes cleaning easier!) add the egg mixture and cook, stirring, over a low heat for 4-5 mins or until the eggs are scrambled to your liking.
- To serve, divide the eggs between the toast and top with the smoked salmon and parsley. Serve straight away.