Thursday, November 18, 2010

Brooklane Hotel Creamy scrambled eggs with kenmare smoked oak salmon

If your Spending the Night in the 4 star Brooklane Hotel then u need to try this for u breakfast just one of many fresh dishes on the breakfast menu


3 eggs
½ cup (125ml) single (pouring) cream
sea salt and cracked black pepper
20g butter
200g sliced smoked salmon
toasted sourdough or rye bread, to serve


Place the eggs, cream and salt in a bowl and whisk well to combine. Melt the butter in a non-stick frying pan over medium heat. Add the egg mixture and cook, stirring, for 1–2 minutes or until just set. Serve with the salmon and bread and sprinkle with pepper. Serves 4.
+For extra flavour add finely grated parmesan or fine herbs, such as dill or chives, to the egg mixture


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