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Smoked Salmon Scramble

25g (1 oz) butter

3 free range eggs, lightly beaten

Salt and black pepper

100g (3½ oz) smoked salmon

2 bagels, toasted

Butter for spreading

Finely chopped parsley

Serves 2

Melt the butter in an AGA non-stick saucepan on the simmering plate. When the butter has melted and begins to foam add the eggs and seasoning, stir continuously until just set and creamy.

Arrange the smoked salmon over the buttered toasted bagel halves and cover with the scrambled egg. Garnish with a little chopped parsley.

Earlier Event: 6 November
Cranberry Meringue Roulade
Later Event: 10 November
Rayburn Leek And Gruyère Tart