Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 19

Everyone has their own way of making scrambled eggs. Mine isn’t perfect but it certainly goes down well in my house. If you’re feeling virtuous and have lots of time on your hands you can also make your own bagels (see page 24).

4 bagels (bought or homemade)

soft cheese (I use Philadelphia), to spread

4 slices good smoked salmon

1 lemon, cut into wedges

black pepper

FOR THE SCRAMBLED EGGS

6 eggs

good pinch of Maldon sea salt

good grinding of black pepper

60ml/2fl oz milk (and a splash of cream for indulgence…)

knob of butter

1 Slice the bagels and put them in the toaster, ready to toast.

2 Crack all the eggs into a large mixing bowl, add the salt and pepper and the milk, and whisk together thoroughly.

3 In a large non-stick saucepan, melt the butter over a moderate heat. Add the egg mixture and stir continuously, stirring in any bits that catch on the side or at the bottom of the pan.

4 Pop the bagels down in the toaster to toast lightly. Remove and set aside.

5 Meanwhile, keep stirring the eggs for approximately 10 minutes until the mixture forms lumps and becomes scrambled. Remove from the heat slightly before it is ready and allow to stand for a minute or two. This stops it from overcooking which can happen very suddenly – you don’t want dry scrambled eggs!

6 Spread each bagel half with soft cheese – be generous!

7 On 4 of the bagel halves place a slice of smoked salmon, squeeze over some lemon juice then top with scrambled egg and another good grinding of black pepper. Sandwich together with the other bagel halves and serve immediately.

Serves: 4

Prep time: 10 minutes

Cooking time: 10 minutes