Scrambled eggs with champagne and smoked salmon
- 8 large free-range eggs,
- ¼ cup champagne or sparkling wine,
- ¾ cup pouring cream
- 1 tsp salt and plenty of black pepper
- 4 thick slices sourdough bread 2-3 tsp butter
- 2 slices smoked salmon
- 1 tbsp chives, snipped
Method
In a bowl, combine eggs, champagne or sparkling wine, cream, salt and plenty of black pepper and whisk until just combined. Toast 4 thick slices sourdough bread until golden.
Melt 2-3 tsp butter in a non-stick frying pan over high heat until foaming. Add half the egg mixture and cook, stirring and folding with a wooden spoon, until eggs are just cooked and very creamy.
Place on a warm plate. Melt 2-3 tsp butter and repeat with remaining egg mixture. Serve scrambled eggs on top of buttered sourdough toast. Top each with 2 slices smoked salmon and chives.
Serves 4.
