Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough – Ross & Ross Gifts
Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough Classic brunch dish using homemade cured smoky salmon, creamy scrambled eggs on toasted sourdough.
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Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Toaster
- Chef's knife
- Plate
Ingredients
- Knob of British Butter - unsalted
- 2 Free range British Eggs (we used the wonderful local Cacklebean Eggs)
- 50ml British Double cream
- Pinch of Salt & Cracked Black Pepper
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