"> Scrambled Eggs & Smoked Salmon with Anchovy Butter | Brunch Recipe Scrambled Eggs & Smoked Salmon with Anchovy Butter | Brunch Recipe Print

A Sunday morning breakfast staple, a few twists breathe new life into the classic combination of scrambled eggs and smoked salmon. The Gentlemen’s butter is a fantastic condiment to keep in the fridge afterwards and is a delicious way to finish fish in a pan.

Scale

Ingredients

THE BREAKFAST

4 Large Eggs, whisked

4 Slices of Crusty Sourdough Bread

6 Slices of Smoked Salmon

1 Small Bunch of Chives, diced

Pinch of Salt and Pepper

THE GENTLEMAN’S BUTTER

100g Unsalted Butter, softened

10 Flat Anchovy Fillets, finely diced

½ Lemon

1 tbsp Worcester Sauce

¼ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

¼ tsp Ground Cayenne Pepper

¼ tsp Sea Salt

¼ tsp Black Pepper

TO SERVE

Lambs Lettuce

METHOD

THE GENTLEMAN’S BUTTER

1. In a bowl, mix together the softened butter, spices, salt and pepper, diced anchovies and zest of the half lemon until evenly combined. Once an even consistency has been achieved, gradually add the Worcester Sauce and juice of the half lemon and mix until fully incorporated into the butter. Place in the fridge and allow the butter to firm up before using.

2. This can be made well in advance and will keep in the fridge for a couple of weeks. Alternatively it can be frozen and used as and when desired.

THE SCRAMBLED EGGS & SMOKED SALMON BREAKFAST

1. Place the sliced bread in a toaster or griddle pan ready to toast and begin toasting as soon as the eggs begin to cook.

2. Crack the eggs into a bowl and whisk lightly with salt and pepper to season. Meanwhile, place a large frying pan over a medium-high heat and melt the butter in the pan.

3. Pour the eggs into the pan and immediately reduce to a medium-low heat, stir gently until you start to see small ribbons of egg forming amongst the runny eggs. Once you have a 50/50 ratio of cooked egg to runny, remove the pan from the heat and set aside. The eggs will continue to cook but will retain a glossy, unctuous texture.

4. Once the bread is toasted, it’s time to assemble your plate. Ultimately this is the Chef’s choice – I like a generous helping of Gentlemen’s butter on my toast along with chives and extra black pepper on the eggs and a small garnish of lamb’s lettuce.

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