Here’s a summer recipe from our colleagues at Bord Bia, the Irish Food Board. Simply serve with salad leaves and brown bread. Perfect for the glorious summer sun in England at the moment.
Ingredients – to serve 4
– 8 organic eggs
– 2 tablesp chives, chopped
– 1 tablesp basil, chopped
– salt and black pepper
– 1 tablesp. olive oil
– 50g cream cheese, diced
– 75g organic smoked salmon
, thinly sliced and chopped
– organic red onion slices to garnish
– salad leaves and brown bread to serve
Set the grill to high. Whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly.
Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 2-3 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.
You can read the full recipe, and lots more, on the Bord Bia website
And you can click here to order your Irish Organic Smoked Salmon
from the Duncannon Smokehouse.
Image courtesy of Bord Bia.