You may or may not know that I am fantatical when it comes to eggs.
I'm afraid I don't keep to the recommended "an egg a day is ok" For me, an egg a day just doesn't cut it. I gave up fags so I'm entitled to my vices. Mines eggs, it could be worse in all fairness.
The pairing of smoked mackerel and eggs is an oldie but a goodie. Have a read of my recipe. Everyone cooks scrambled eggs arseways in my opinion. I've never enjoyed scrambled eggs until about two years ago when I discovered how it's meant to be done. Believe it or not, scrambled eggs are not meant to be rubbery and sweaty. This dish is a sophisticated twist which turns the humble scrambled egg into a cheffy creation
Served 2 as a big breakfast/supper/midnight feast
Ingredients
2 smoked mackerel fillets, skin removed & chopped (mine had a pepper coating)
4 large free range eggs.
1 tablespoon of snipped chives, the smaller you snip, the better. The food's got to be pretty.
1oz butter
1 oz grated Parmesan (just coz)
A squeeze of lemon juice to serve.
Method
On a cold pan, crack in the eggs (no need to pre whisk) add in the butter
Turn on to a medium/low heat, and using a spatula, keep the eggs moving slowly, no need to over mix
Add in chopped mackerel and chives and continue until the eggs are almost set, turn off the heat and the eggs will continue cook
Consistency should be soft, but lightly set, add in Parmesan and a squeeze of lemon. It would be at this point you would season the eggs, but mine needed none, as the mackerel had enough salt in it and they were peppered too.
Served on toasted brown bread a cuppa tea. I think this could be classed as comfort food, creamy, delicious, heart and belly-warming.
The pairing of smoked mackerel and eggs is an oldie but a goodie. Have a read of my recipe. Everyone cooks scrambled eggs arseways in my opinion. I've never enjoyed scrambled eggs until about two years ago when I discovered how it's meant to be done. Believe it or not, scrambled eggs are not meant to be rubbery and sweaty. This dish is a sophisticated twist which turns the humble scrambled egg into a cheffy creation
Served 2 as a big breakfast/supper/midnight feast
Ingredients
2 smoked mackerel fillets, skin removed & chopped (mine had a pepper coating)
4 large free range eggs.
1 tablespoon of snipped chives, the smaller you snip, the better. The food's got to be pretty.
1oz butter
1 oz grated Parmesan (just coz)
A squeeze of lemon juice to serve.
Method
On a cold pan, crack in the eggs (no need to pre whisk) add in the butter
Turn on to a medium/low heat, and using a spatula, keep the eggs moving slowly, no need to over mix
Add in chopped mackerel and chives and continue until the eggs are almost set, turn off the heat and the eggs will continue cook
Consistency should be soft, but lightly set, add in Parmesan and a squeeze of lemon. It would be at this point you would season the eggs, but mine needed none, as the mackerel had enough salt in it and they were peppered too.
Served on toasted brown bread a cuppa tea. I think this could be classed as comfort food, creamy, delicious, heart and belly-warming.
I am a bit behind in my Blog reading. How did I miss this?? Please may I steal it :) Sounds absolutely gorgeous.
ReplyDeleteAw sure thing. It takes all of two minutes :)
ReplyDelete