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Ingredients
6 medium free-range eggs
100ml + 2 tbsp soured cream
A chopped bunch of fresh dill
A glug of olive oi
1 finely chopped onion
1 crushed garlic clove
30g parmesan
100g sliced smoked salmon
A handful of chopped fresh flatleaf parsley
A squeeze of lemon
Method
Heat the grill to high. Separate the eggs into 2 mixing bowls. Whisk 100ml of the soured cream and the chopped fresh dill into the yolks. Heat a large non-stick frying pan with a glug of olive oil. Fry the onion for 5 minutes. Add crushed garlic and fry for 2 minutes.
Using an electric hand mixer, whisk the egg whites until they form stiff peaks when the beaters are removed. Gently fold into the egg yolks using a large metal spoon. Pour the mixture into the frying pan and leave to cook for 5-6 minutes.
Grate over the parmesan, then put under the grill for 3-4 minutes until golden, risen and set. Top with smoked salmon, a handful of chopped fresh flatleaf parsley and a little extra chopped fresh dill. Dollop over 2 tbsp soured cream and add a squeeze of lemon, then slice and serve with a green salad.
6 medium free-range eggs
100ml + 2 tbsp soured cream
A chopped bunch of fresh dill
A glug of olive oi
1 finely chopped onion
1 crushed garlic clove
30g parmesan
100g sliced smoked salmon
A handful of chopped fresh flatleaf parsley
A squeeze of lemon
Method
Heat the grill to high. Separate the eggs into 2 mixing bowls. Whisk 100ml of the soured cream and the chopped fresh dill into the yolks. Heat a large non-stick frying pan with a glug of olive oil. Fry the onion for 5 minutes. Add crushed garlic and fry for 2 minutes.
Using an electric hand mixer, whisk the egg whites until they form stiff peaks when the beaters are removed. Gently fold into the egg yolks using a large metal spoon. Pour the mixture into the frying pan and leave to cook for 5-6 minutes.
Grate over the parmesan, then put under the grill for 3-4 minutes until golden, risen and set. Top with smoked salmon, a handful of chopped fresh flatleaf parsley and a little extra chopped fresh dill. Dollop over 2 tbsp soured cream and add a squeeze of lemon, then slice and serve with a green salad.
