Easter Scrambled Egg(shells) with Burren Smoked Salmon

48Easter-scrambled-eggshells-150x150This is another easy and timely recipe to regal your Easter brunch guests! Scrambled eggs with a twist and a lovely, surprising presentation.

6 eggs - either for 6 people
or for 3 people @ 2 eggs per person, depending on your appetite!

6 organic, fresh eggs
a bit of milk
1 tbsp chopped chives
Salt and pepper
2 tbsp butter
cucumber sticks and orange pepper sticks (optional to add colour)

Wash the eggs thoroughly, then remove the top of the raw eggs using a sharp knife. Empty the inside of the eggs in a bowl. Beat the eggs, and add milk, salt and pepper.

Chop the salmon slices in small pieces.

Melt the butter in a small saucepan. Pour the beaten eggs into the saucepan and cook for a few minutes, while stirring and later folding over constantly, until thickened. This will take only about 2 minutes. Remove when you reached the texture you like.

Add the chopped salmon and chives, and mix. Take a small spoon and divide the scrambled eggs evenly among the shells.

Decorate with cucumber and pepper sticks, and serve with some pieces of toast. Enjoy!

Click here to download the recipe