Ok……classic, simple breakfast combo that wins every time. The Goat’s cheese may be not so classic but I must confess…..I have a wee problem. I am addicted to it. There is something about the sharp tang and creamy consistency that just marries beautifully to the earthy flavour of the creamy, dill infused scrambled eggs that for generations have been served along side delicious smoked salmon and asparagus. This is pure class.
Prep time: 5 minutes Cooking time: 10 minutes $$ Medium Budget
Serves 2
A knob of butter for frying
100gm packet of smoked salmon
1 bunch of asparagus, woody ends trimmed
4 free range eggs
2 tbs of milk
2 tbs of finely chopped dill
Sea salt and cracked black pepper
40gm of soft goat’s cheese, crumbled
Dill sprigs for garnish
Extra virgin olive oil for drizzling
Heat a griddle pan to nice and hot and grill the asparagus on all sides until tender. You can tell when cooked as the trimmed ends go translucent.
Whisk the eggs, milk and chopped dill together in a medium sized bowl and season with salt and pepper. Melt the butter in a medium sized fry pan and pour in the eggs. I always cook my scrambled eggs on a nice gentle heat and try not to stir them too much. They seem to be lighter and fluffier if you gently drag a wooden spoon through them once they are starting to bubble.
Arrange the asparagus on the plates and drape over the smoked salmon. Divide the scrambled eggs on top of the salmon and crumble over the goats cheese. Top with a sprig of dill, a sprinkle of pepper and a drizzle of good quality extra virgin olive oil.