Smoked Salmon & Asparagus Eggs
|Asparagus spears/Null||12 Ounce (Thin Ones, 375 Gram)|
|Smoked salmon slices/Null||6 Ounce (185 Gram)|
|Butter/Null||1 Ounce (30 Gram)|
|Single cream/Null||3 Tablespoon (Light Cream)|
|Chervil sprig/Null||1 Tablespoon (To Serve)|
|Brioche slices/Null||4 , toasted (To Serve)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
1. Break off and discard the woody stalk ends of the asparagus and, using a potato peeler, thinly peel the stems. Cut each asparagus spear in half. Cook in boiling water for about 5 minutes until just tender. Drain well and keep hot.
2. Arrange half of the smoked salmon and two thirds of the asparagus on individual serving plates. Roughly chop the remaining salmon and asparagus.
3. Beat the eggs in a bowl. Season with salt and pepper. Melt the butter in a non-stick saucepan over a low heat. Add the eggs and cook, stirring lightly with a wooden spoon, for about 3 minutes, until they begin to thicken and set; take care not to overcook - the eggs should be creamy and soft. Stir in the chopped asparagus, chopped smoked salmon and the cream.
4. Divide the scrambled mixture between the serving plates and serve immediately, garnished with chervil sprigs and accompanied by slices of toasted brioche.