Scrambled eggs with caviar and smoked salmon
Overview
In fact, Scrambledegg scrambled eggs are really easy to make. The method of making scrambled eggs in Western restaurants is somewhat different from that of scrambled eggs in Chinese food. It pays more attention to the milky flavor. I personally prefer this creamy and tender egg flavor. A classic Western haute dish is to ask for the scrambled egg served on a deep silver platter. We usually eat brunch and scrambled eggs with toast, bacon, smoked salmon, hash browns, ham or sausage. It will also be paired with some sauces, including ketchup, chili sauce and Worcestershire sauce. The pairing I chose today is whole wheat bread, smoked salmon, caviar and scrambled eggs. Very very simple and delicious!
Tags
Ingredients
Steps
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Prepare whole wheat bread, smoked salmon, caviar and baby spinach leaves in advance.
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Crack three eggs into a non-stick pan and add the butter. Do not add salt yet and do not stir the eggs. Once the stove is hot, place the non-stick pan on the stove and start whisking the eggs quickly.
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After the butter has softened, remove the non-stick pan from the stove, place it on a potholder and use the residual heat of the pan to heat the eggs, continue stirring, then put it back on the stove to continue heating, repeat this action 3-4 times. When the eggs have not completely turned into a solid state, remove the non-stick pan from the heat, add half a spoon of butter, salt and black pepper to taste, stir evenly, and the scrambled eggs are completed.
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Bake the whole wheat bread in a bread machine and spread the scrambled eggs evenly on the bread.
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Twist the smoked salmon fillets and cover the surface of the scrambled eggs. Add some caviar for garnish. Finally sprinkle some pepper, serve with some baby spinach leaves (Babyspinach), caviar smoked salmon scrambled eggs, done!
