Crafted by Clare Heal - Journalist-turned-chef based in London
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An indulgent brunch for lazy weekend mornings. The secret to creamy eggs is slow cooking so take your time. The salsa adds a lovely note of sharpness, setting off the rich eggs and smoky fish.
- 1 fillet hot smoked salmon (approx. 180g)
- 1 shallot
- A few sprigs parsley
- 30g capers
- 2 slices sourdough bread
- 4 eggs
- 1 tbsp milk
- Black pepper
- 20g butter
- Pop the salmon on a baking tray and put it in a low oven (150°C or so) for 10 minutes, just to warm through.
- Dice the shallot as finely as you can. You don’t need loads, only about 15g (about a tablespoon). Put it in a small bowl. Finely chop the parsley and capers add them to the shallot. Mix well and set aside.
- Put the toast on.
- Break the eggs into a jug and add the milk, a pinch of salt and a good grind of black pepper. Beat well. It should be homogenous with no discernible bits of white or yolk.
- Put a frying pan over a low-medium heat and melt the butter. Add the eggs and leave them for a minute then stir gently. Leave for another 30 seconds and stir again. Repeat until the egg is cooked through to your liking with large, creamy curds.
- At some point during this process, the toast should be done. Get it buttered and on plates so you can top it with the eggs as soon as they’re ready.
- Break the fish into large flakes and divide between the eggs. Sprinkle over some of the shallot salsa and serve immediately.
- Swap the sourdough for a bagel, tatty scone or your bread of choice.
- Flake the salmon into the eggs in the last minute of cooking for a more cohesive dish with less contrast.
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