The grated cheddar cheese adds extra creaminess to these fluffy scrambled eggs, with smoked salmon rolls and fresh sourdough for a great brekkie.
- 6 eggs
- 1½ tbsp finely chopped chives
- salt and ground black pepper, to taste
- 2 slices sourdough bread
- extra-virgin olive oil, for drizzling
- 20 g butter
- 50 g cheddar cheese, grated
- 200 g smoked salmon slices, rolled
- dill sprigs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan to high. Lightly beat the eggs and chives together and season to taste.
- Place the bread on the grill, drizzle with a little oil and cook until golden.
- Meanwhile, melt the butter in a non–stick frying pan over low-medium heat. Add the eggs and grated cheese, cook, stirring gently until the eggs are still runny and half set. Remove from the heat while still runny. Serve with the toast, smoked salmon and a sprinkling of dill and black pepper.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.