Creamed Eggs with Smoked Salmon, Capers and Lemon
Photography by Manja Wachsmuth.
The secret to perfectly cooked, soft luscious eggs is gentle cooking in a large non-stick sauté pan and a good measure of cream! As the eggs cook, fold them over rather than stirring and remove from the heat before they are fully set.
Serves: 4
INGREDIENTS
8 eggs
¾ cup cream
2 tablespoons chopped dill
sea salt and freshly ground pepper
knob of butter
To serve
4 slices toasted bread
1/3 cup sour cream
100 grams sliced smoked salmon
2 tablespoons capers, roughly chopped
grated zest 1 lemon
chopped dill
METHOD
Lightly whisk the eggs, cream and dill in a bowl and season generously.
Heat a good knob of butter over a medium heat and add the eggs. As the edges begin to set, gently lift and fold them into the centre of the pan. Continue to cook this way until the eggs are set but still soft and tender.
To serve: Put the toasted bread on plates and spoon over the eggs. Top with the salmon and a spoonful of sour cream then scatter with the capers, lemon zest and dill.
As an alternative to toast, serve the creamed eggs with the potato and cumin cakes.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.