Scrambled Eggs and Smoked Salmon
Scrambled Eggs and Smoked Salmon by Carina Contini Adding Graham’s double cream to this recipes makes the scrambled eggs light, creamy and utterly delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grahamsfamilydairy.com.
Ingredients
- 2 free range or organic eggs
- 2 tablespoons of Graham’s double cream
- 15g of Graham’s unsalted butter
- A good pinch of Hebridean salt
- 60g of smoked salmon
- 1 dessertspoon of finely chopped fresh dill
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