Creamed Eggs with Smoked Salmon, Capers and Lemon
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.