Scrambled eggs with smoked salmon and onions

'The quintessential New York Sunday brunch' is how Kate Whiteman describes this dish on The ultimate book of fish and shellfish. Today, being Sunday, a lazy Sunday, I decided we would be having a New York brunch.

I woke up at 9am but did not leave bed until 10am. I like to spend an hour lazing in bed, dozing on and off, stretching like a cat until I eventually become hungry and can no longer fall asleep. Then I get up and join my partner who, by now, has been waiting 3h to have brunch with me... he's a very patient man!

We love eggs and smoked salmon so it is a no brainer that we loved this brunch.

Our fishmongers smokes salmon in house. He sells the leftover trimmings in a 500g bag for £5 which is a bargain as strips of smoked salmon go for £20-30/Kg. Trimmings can be used to cook anything that doesn't require a pretty strip of salmon, like this recipe, the Avocado & smoked salmon fusilli I made in April 2020 and a few more to follow.

Serves: 2 persons.

Ingredients:

• 20g unsalted butter
• 1 onion, finely chopped
• 100g smoked salmon trimmings
• 4 eggs
• chives to taste
• pepper to taste

Method:

1. Heat 10g butter in a frying pan, add the onion and cook until softened and just beginning to brown.
   
   
   
   
   
   
2. Add the smoked salmon trimmings to the onion and mix well to combine.
   
   
   
3. Pour the eggs in the pan and stir until soft curds form.
   
   
   
4. Add the remaining 10g butter, remove from the heat and stir until creamy. Season with pepper.
   
   
   
   
   
   
5. Spoon on to serving plates and garnish with chives.
6. Serve with toasted bagels.