A year ago I didn't eat eggs. I hadn't eaten eggs for years, apart from the time I had rather stupidly decided to try a duck egg which was far too rich and didn't go down well at all! But now, I eat eggs at least once a day. I always eat free range eggs, and love to pick them up from farm shops if I get out of London for the weekend. And the combination of smoked fish, eggs and creme fraiche is just irresistible.
Here are two recipes I love - they are both great as a luxurious breakfast at the weekend, or, with the addition of potatoes in the second recipe, a quick evening supper.
SMOKED SALMON and SCRAMBLED EGGS
Prepare all your ingredients - slice your bagel in half, get the smoked salmon out of the packet, and whisk 2 eggs per person with a large dash of milk, ground pepper and a thinly sliced spring onion.
Put the bagel in the toaster.
Add a large knob of butter to a medium hot pan. When melted, add the egg mix and leave for half a minute. Take a wooden spoon and mix up the eggs, continuing to do this until the egg is scrambled, but still wet. Remove from the heat.
Butter the toasted bagel and top with a dollop of creme fraiche. Serve the scrambled eggs on top of the creme fraiche with slithers of smoked salmon on the side. Add pepper and half a lemon.
SMOKED HADDOCK, EGG, CREAMY HERB POTATOES and SPINACH
Get three pans ready. Fill the largest half full of water and once boiling add halved baby new potatoes. Boil gently for 30 minutes.
In the medium pan, boil 100ml of milk with 70ml of water. Once gently simmering add the smoked haddock fillets. These will take around 7 or 8 minutes.
In the smallest pan boil some water and add the egg once boiling. Cook for five and a half minutes, then rinse with cold water for 30 seconds.
When the fish is ready, remove from the pan, add a spoon of creme fraiche to the sauce in the pan and boil for 2 minutes.
Remove the boiled potatoes and mix with a large spoonful of mayonnaise and creme fraiche. Add chopped parsley, and capers, with a small amount of crushed garlic. Mix together and serve with the smoked haddock, spinach leaves, peeled boiled egg and a little of the fish cooking sauce.
Here are two recipes I love - they are both great as a luxurious breakfast at the weekend, or, with the addition of potatoes in the second recipe, a quick evening supper.
SMOKED SALMON and SCRAMBLED EGGS
Prepare all your ingredients - slice your bagel in half, get the smoked salmon out of the packet, and whisk 2 eggs per person with a large dash of milk, ground pepper and a thinly sliced spring onion.
Put the bagel in the toaster.
Add a large knob of butter to a medium hot pan. When melted, add the egg mix and leave for half a minute. Take a wooden spoon and mix up the eggs, continuing to do this until the egg is scrambled, but still wet. Remove from the heat.
Butter the toasted bagel and top with a dollop of creme fraiche. Serve the scrambled eggs on top of the creme fraiche with slithers of smoked salmon on the side. Add pepper and half a lemon.
SMOKED HADDOCK, EGG, CREAMY HERB POTATOES and SPINACH
Get three pans ready. Fill the largest half full of water and once boiling add halved baby new potatoes. Boil gently for 30 minutes.
In the medium pan, boil 100ml of milk with 70ml of water. Once gently simmering add the smoked haddock fillets. These will take around 7 or 8 minutes.
In the smallest pan boil some water and add the egg once boiling. Cook for five and a half minutes, then rinse with cold water for 30 seconds.
When the fish is ready, remove from the pan, add a spoon of creme fraiche to the sauce in the pan and boil for 2 minutes.
Remove the boiled potatoes and mix with a large spoonful of mayonnaise and creme fraiche. Add chopped parsley, and capers, with a small amount of crushed garlic. Mix together and serve with the smoked haddock, spinach leaves, peeled boiled egg and a little of the fish cooking sauce.
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