We were recently asked by the team at the happy egg co to come up with a tasty meal using their wonderful eggs. We love having scrambled eggs for breakfast so I knew we’d have fun with this challenge – make scrambled eggs with:
– A vegetable (e.g. onion, tomato) or source of fish/meat
– A herb or spice (e.g. chives, paprika)
– A surprise ingredient of your choosing
So off I went to the shops, I decided on scrambled eggs for breakfast with smoked salmon, dill and cream cheese.
Of course I am having a few senior moments and totally forget to buy fresh dill, luckily I had some of the dried version which came to my rescue.
For 2 people I used 4 large eggs which I gently whisked and seasoned.
I cut 120g of the smoked salmon trimmings into bit size pieces and put in a bowl with 4 tablespoons of milk.
I heated a knob of butter in a saucepan and then added the egg mixture.
Once about 50% of the egg mixture had firmed up I added the salmon, milk and a desert-spoonful of cream cheese to the saucepan and stirred continuously.
Once the scrambled egg mixture was cooked it was time to serve with a sprinkling of dill for good measure.
Our Scrambled Eggs for breakfast were delicious, and they went down so well we had the same recipe for lunch last week too.
The happy egg co have a recipe for Thai Scrambled Eggs which sounds interesting:
4 Happy Co Eggs
75ml Coconut Milk
3 Spring Onions (sliced)
½ Red Chilli (deseeded and finely chopped)
5ml Root Ginger (peeled and grated)
serve with Ciabatta bread
Lightly whisk the eggs, coconut milk, salt and black pepper.
Heat a small non-stick frying pan, then add the butter and let it melt.
Add the spring onions, chilli and ginger and stir.
Pour in the egg mixture and let it sit without stirring for 20 seconds. Then stir with a wooden spoon until the eggs are softly set and slightly runny, remove from heat.
Toast the Ciabatta, butter and serve with the Thai Scrambled Eggs.
How do you like your eggs in the morning?
disclaimer: we were provided with a voucher to buy the eggs for our recipe.