Sriracha scrambled eggs with smoked salmon
I love alliteration, and I love food. So when I can combine the two, I am very happy!
I’ve started making these eggs at the weekend for breakfast, and sometimes even whip them up on a weekday for dinner if I get home late from work. I have a wonderful non-stick frying pan that doesn’t even require using oil, so I consider this a very healthy meal! The Sriracha gives the eggs a little twist in flavour, and I love the little bits of smoked salmon peeking out. I often put some cubed avocado on top, which makes this dish a little more fancy and a little more filling. Add some freshly squeezed orange juice (if any of you follow my Instagram, you’ll know I am slightly obsessed with this), and you have a breakfast worthy of a 5 star hotel!
What’s the trick with these eggs? It’s very simple. Cook them over very high heat and whilst they’re still runny, turn off the heat and let them continue cooking with the heat that is still left in the pan. This makes them creamy and delicious!
- 2 eggs
- Dash of milk
- Pinch of sea salt
- A couple of turns of fresh black pepper
- 5 squeezes of Sriracha
- 1 slice of smoked salmon, cut into small pieces
- 1 handful of grated mozzarella (optional)
- 1/2 ripe avocado, cubed (optional)
Break the eggs into a small bowl and add the milk, salt, pepper and Sriracha. Beat with a fork until combined. Add the salmon and mozzarella and mix softly with the fork.
Heat a large non-stick frying pan over high heat (if your pan isn’t non-stick, add a bit of olive oil). Wait until it’s completely hot and then pour in the egg mixture. Stir and fold the mixture until it looks somewhat like this:
A little tip: A rubber spatula works really well for scrambling eggs. I love this pink one I have – I even featured it on my 10 most essential kitchen items!
Then turn off the heat and let the eggs cook for another 10-15 seconds in the residue heat. If you like them runny, you don’t have to add those extra 15 seconds – if you like them more solid, then add an extra 10 seconds.
Serve immediately with the optional avocado on top and another twist of black pepper or Creole salt, if you fancy. Bon appetit!