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Posh chilli and chive eggs
Serves 4 Starters and mains
Ingredients
- 8 eggs
- 300ml double cream
- 25g butter
- ¼tsp dried chilli flakes
- 75g smoked salmon, sliced
- 1tbsp chopped fresh chives
- buttered brown toast, to serve
Method
Put the eggs, cream and a pinch of sea salt in a large jug. Whisk well with a fork to combine.
Melt the butter in a large nonstick frying pan over a low heat. Add the chilli flakes and allow to infuse in the butter for about 3 minutes, stirring occasionally, or until the flakes are softened.
Increase the heat to high, give the egg mixture a good stir and pour it into the pan, cook for 20 seconds or until it begins to set around the edge. Using a wooden spoon, stir and fold the egg mixture from the edge of the pan into the centre.
When the eggs are just starting to set, carefully stir in the smoked salmon and the chives.
Transfer to 4 warmed plates and serve with buttered brown toast.
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