Description
Creamy eggs with sage and parmesan, smoked salmon and capers on toast.
Ingredients
- 4 whole Large Eggs
- ⅔ cups Heavy Cream
- 1 pinch Sea Salt And Cracked Pepper
- 2 Tablespoons Sage, Finely Chopped
- 2 Tablespoons Parmesan, Finely Grated
- 2 Tablespoons Butter
- 2 slices Baguette, Toasted
- 2 teaspoons Truffle Oil
- 1 package Smoked Salmon (450 Grams)
- 1 Tablespoon Capers
Preparation
1. Place the eggs, cream and salt and pepper in a mixing bowl. Whisk to combine. Add in the sage and Parmesan and mix to combine.
2. Melt the butter in a large non-stick pan over medium-high heat. Pour in the eggs and cook for 1 minute, or until just set. Stir with a wooden spoon, folding the egg mixture on the outside of the pan to the middle. Let cook another 30 seconds, and repeat until egg is done to your liking. Remove from heat.
3. Toast the baguette slices in the oven and place on plates. Top with scrambled eggs and a drizzle of truffle oil. Top the eggs with smoked salmon and the capers.
