Recipe: Clinton St Baking Co. Smoked Salmon Scramble
4 slices of whole grain bread
8 large eggs
A pinch of ground white pepper
2 tbsp unsalted butter
8 slices of smoked salmon
6 tbsp cream cheese, softened
½ cup minced whole
½ cup minced fresh chives
1 Toast the bread according to preference.
2 Whisk together the eggs and white pepper in a bowl until thoroughly combined.
3 In a 23cm omelette pan, melt the butter over a medium heat until frothy.
4 Add the eggs.
5 Gently scramble them in a circular motion with a heatproof spatula, starting from the centre of the pan and moving outward.
6 Shake the pan to distribute the uncooked eggs.
7 Once the eggs begin to set, add the salmon, breaking it up with your spatula and distributing it throughout the egg mixture.
8 Add the cream cheese, 1 tbsp at a time.
9 Continue to lightly scramble the eggs so that the ingredients are evenly distributed throughout.
10 Add the minced spring onions and remove the eggs from the heat.
11 For each plate, serve the eggs with a slice of toast, sliced again on the diagonal.
12 Sprinkle chives on top of the eggs and serve.