We seem to only eat eggs on the weekend. Sometimes I wonder why I don’t make eggs more often during the week. They are fast and keep you going. But weekday mornings are just crazy – between the kids not wanting to eat breakfast or get dressed, lunches and book bags to pack – I’m lucky if we get out the door on time with something in our bellies. The eggs would just be ignored and that would be sad. So I save them for the weekend, when we’re not in a hurry and can enjoy a breakfast when our bellies are ready for it. Most weekends that would be an hour later than during the week.
This time we added some smoked salmon. It gives the meal a beautiful colour and satisfying salty flavour – adding my usual cream cheese to the bread makes these eggs perfect for breakfast, brunch or a light lunch.
- Fresh whole wheat crusty bread
- Smoked Salmon
- Cream Cheese
- Chives or Dill
- Salt and Pepper
- Cut your fresh bread into slices. If the bread is a day or so old, toast the slices.
- Scramble your eggs in a hot pan and finish off with a splash of milk.
- Fold small pieces of smoked salmon into the hot eggs.
- Salt and pepper to taste.
- Spread a small amount of cream cheese on each piece of bread, top with egg/salmon mixture and garnish with chives or dill.
- Serve warm.