Turn an ordinary scrambled egg breakfast into a gourmet feast with tasty dill sourdough and smoked salmon.
- Make dill sourdough: Preheat oven to 200°C. Combine butter, chopped dill and salt and pepper in a bowl. Thinly spread over both sides of bread slices. Place bread, in a single layer, on 2 baking trays. Bake for 12 minutes or until crisp and golden. Set aside to cool.
- Whisk eggs, creme fraiche and pepper in a jug until well combined.
- Lightly spray a non-stick frying pan with oil and heat over low heat. Beat egg mixture again. Pour into pan. Cook, stirring, for 3 minutes or until almost set (egg should still be soft, and will continue to cook when removed from heat).
- Spoon egg onto sourdough. Top with salmon and dill sprigs. Season with salt and pepper. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set