Scrambled eggs with smoked salmon in toasted bread bottoms

Name: Scrambled eggs with smoked salmon in toasted bread bottoms
Yield: 4 portion(s)
Ingredients: Freshly ground black pepper; 0.5 Radicchio lettuce head; 0.5 tsp Salt; 1 tbsp Lemon juice; 1 Red bell pepper finely chopped; 100 g Smoked salmon, finely chopped; 2 clove Garlic finely chopped; 2 tbsp Olive oil; 5 Spring onions finely chopped; 8 Eggs; 8 slices Toast bread

Breakfast & brunch

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Scrambled eggs with smoked salmon in toasted bread bottoms

		Freshly ground black pepper
0.5		Radicchio lettuce head
0.5	tsp	Salt
1	tbsp	Lemon juice
1		Red bell pepper finely chopped
100	g	Smoked salmon, finely chopped
2	clove	Garlic finely chopped
2	tbsp	Olive oil
5		Spring onions finely chopped
8		Eggs
8	slices	Toast bread

Instructions for Scrambled eggs with smoked salmon in toasted bread bottoms

To prepare the Scrambled eggs with smoked salmon in toasted bread bottoms recipe, please follow these instructions:

Heat oven up to 200 deg c. Scroll loaves flat with a rolling pin and press them down in smeared lens molds. Bake loaves 10-15 minutes until they are golden brown.

Whisk eggs, salt and pepper in a bowl. Heat the oil in a large skillet and saute the garlic and bell peppers 1 minute. Add the salmon, scallions and lemon juice and cook 2 minutes. Pour egg mixture over and stir until it is firm, but slightly damp.

Arrow radicchioen apart and place a few lettuce leaves on each plate. Remove lens molds from the toasted bread bottoms. Came the egg mixture in bread bottoms and put them in the oven on lettuce leaves.

Serve immediately.

Scrambled eggs with smoked salmon in toasted bread bottoms

Ingredients for Scrambled eggs with smoked salmon in toasted bread bottoms

Instructions for Scrambled eggs with smoked salmon in toasted bread bottoms

Recipe categories