Scrambled eggs, asparagus and hot-smoked salmon

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Maggie's Recipe for LifeWith our busy lives, many of us tend to only have eggs on the weekend, and more often than not for us it’s scrambled eggs. Once you are confident with them, you can easily make them for a crowd if you need to. I have to admit I can’t make scrambled eggs without cream and a favourite way to make them special is to add the zest of an orange at the end of cooking. When cooking scrambled eggs for two you’ll need two pieces of equipment: a 22 cm non-stick frying pan (and yes I throw them away once they’re scratched) and a heatproof flexible spatula. I put the smallest amount of butter in the pan to sizzle but not colour before adding the beaten eggs. I let the spatula move the eggs around and as soon as the first curds start to form I move them into the centre. Continue moving the curds with the spatula, then take the pan off the heat when the eggs are shiny but still runny – the residual warmth of the pan and continued movement of the curds will finish the cooking very quickly. The plates need to be warm and the accompaniments ready so you can serve your beautiful eggs immediately.

  • Yield: 2 Servings


  • 1 bunch asparagus, ends trimmed
  • 20 g unsalted butter
  • 160 g hot- or wood-smoked salmon, skin and bones removed
Scrambled eggs
  • 6 free-range eggs
  • 1 tablespoons pouring cream
  • Sea salt flakes and freshly ground black pepper
  • 10 g unsalted butter
  • ½ teaspoon black chia seeds
How to Make It
  1. Place the asparagus in a microwave-safe container with 2 tablespoons water and cook on high for 1 minute. Drain off the water and place the butter on top to melt over the asparagus. Alternatively, drop the asparagus into a large saucepan of lightly salted boiling water and cook for 3–5 minutes, depending on thickness. Drain and top with the butter. Divide the asparagus and salmon between 2 warm plates.
  2. To make the scrambled eggs, whisk the eggs and cream together in a bowl and season to taste. Heat a medium non-stick frying pan over medium heat. Add the butter and let it sizzle and coat the bottom of the pan. Pour the egg mixture into the pan and stir gently with a heatproof spatula just until the eggs start to set. The trick to perfect scrambled eggs is to take the pan off the heat when the mixture is glossy but not yet set as they will continue cooking once off the heat. Divide the eggs between the plates, sprinkle with the chia seeds and serve immediately.

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