Scrambled Eggs with Gravlax

 Mix up your traditional English Breakfast with this recipe from our favourite food blog, Island Menu. This dish is the perfect appetising treat after a long week at work that will make you savour every bite while you watch your Sunday morning telly.

The perfect option for a lazy Sunday brunch that can be prepped the night before – certainly worth the wait. For a truly indulgent experience, go to you local food market to buy fresh ingredients to keep you feeling energised for Monday morning.

  Follow the simple step by step guide below …

4-6 Slices Gravlax or Smoked Salmon
2x Slices of some nice Crusty Bread (I used a 2 pound loaf)
50ml Pouring Cream
A few pinches of Dill (not too much – it can be over powering)
2 eggs
White pepper

1. Lightly beat the eggs, cream, dill and pepper in a bowl.
2. Melt a little butter in a plan over a super low heat
3. Add egg mixture to pan and stir with a spatuala very slowly until almost done – take them off a little before they are done as they will keen cooking

Serve on some nice toast and with the slices of gravlax – you shouldn’t need to add salt as the gravlax is quite salty.

Get 2 fillets of trout or salmon and place one skin side down in a baking dish. Cover the fillet with 1 cup of salt and 1 cup of sugar.  Add some lemon zest and plenty of dill and a few splashes of gin or vodka. Now place the other fillet on top of it so the skin is up. Cover in grad wrap and the place a chopping board on top with some heavy weights (tins of soup etc) on top and place in the fridge. The gravlax will take anywhere from 6-24hrs depending on the size of the fish.

Finally serve with freshly baked bread – preferably from your local bakers!