Introduction

Croutons, scrambled eggs, smoked salmon, and fresh herbs come together to create a delightful dish that is perfect for brunch or a quick breakfast. This recipe showcases how simple ingredients can yield gourmet results in just a matter of minutes. Whether you’re hosting a gathering or simply treating yourself to a special meal, these croutons topped with luxurious scrambled eggs and flavorful salmon are sure to impress.

Detailed Ingredients with measures

– Bread (4 slices)
– Eggs (4 large)
– Smoked salmon (100g)
– Fresh herbs (dill, chives, or parsley, finely chopped, about 2 tablespoons)
– Butter (30g)
– Salt and pepper (to taste)

Prep Time

Prep time is approximately 5 minutes.

Cook Time, Total Time, Yield

Cook time is about 10 minutes. The total time for the recipe is 15 minutes, yielding 2-3 servings.

Detailed Directions and Instructions

Step 1: Prepare the Ingredients

Gather all the necessary ingredients for the dish, ensuring everything is measured and ready for use.

Step 2: Cook the Eggs

In a skillet over medium heat, melt some butter. Pour in the beaten eggs and gently stir, cooking until they are just set but still soft and creamy.

Step 3: Add Smoked Salmon

Once the eggs are nearly cooked, fold in the pieces of smoked salmon, ensuring they are distributed evenly throughout the scrambled eggs.

Step 4: Mix in Fresh Herbs

Add a selection of finely chopped fresh herbs to the egg mixture. Stir gently to combine, allowing the flavors to blend.

Step 5: Prepare Croutons

Lightly toast bread cubes in a separate pan until golden and crispy, creating a crunchy texture for the dish.

Step 6: Assemble the Dish

Serve the scrambled eggs with smoked salmon and herbs on top of the croutons, allowing the crispy base to complement the soft and creamy eggs.

Notes

Note 1: Choosing Herbs

Opt for herbs that complement the flavors of smoked salmon, such as chives, dill, or parsley.

Note 2: Egg Consistency

For creamier eggs, consider adding a splash of cream when beating the eggs before cooking.

Note 3: Serving Suggestion

This dish can be served as a light breakfast or brunch option, perfect with a side of fresh salad.

Note 4: Storage Tips

If there are leftovers, store them in an airtight container in the refrigerator and consume within two days for the best quality.

Cook techniques

Scrambling Eggs

To achieve fluffy scrambled eggs, start with beaten eggs and cook them over low to medium heat. Stir gently with a spatula, allowing the eggs to form soft curds.

Making Croutons

Cut bread into small cubes, toss them with olive oil, salt, and any desired herbs or spices, and bake in the oven until crispy and golden.

Using Smoked Salmon

Smoked salmon can be added to dishes for flavor. Top your scrambled eggs with it or mix it in during cooking for a delicious boost.

Herb Infusion

Chop fresh herbs such as chives, dill, or parsley finely and fold them into your eggs just before serving to add freshness and color.

FAQ

Can I use different types of bread for croutons?

Yes, you can use any bread of your choice, such as baguette, sourdough, or whole-grain.

How do I store leftover scrambled eggs?

Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.

Is it necessary to use fresh herbs?

While fresh herbs add the best flavor and aroma, you can use dried herbs as an alternative if necessary.

Can I substitute smoked salmon with other proteins?

Yes, you can substitute smoked salmon with cooked bacon, ham, or sautéed vegetables for different flavors.

How long do croutons last?

Homemade croutons can be stored in an airtight container for up to 1 week.

Conclusion

This recipe for scrambled eggs with smoked salmon and fresh herbs is a delightful combination that elevates a simple breakfast into a gourmet experience. With just five ingredients and quick preparation, it is a perfect choice for busy mornings or leisurely brunches. The rich flavors of the smoked salmon combined with the creamy eggs create a satisfying dish that is both nutritious and savory.

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