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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBreakfast Omelettes with Chorizo, Rocket and Bacon-Wrapped Tomatoes
Article by Claire Aldous
RecipeSpiced Coconut Crumbed Eggs with Dukkah
Article by Claire Aldous
RecipeCheat's Baked Cheese Soufflés
Article by Claire Aldous
RecipeCreamed Eggs with Smoked Salmon and Pesto Toast
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!