Scrambled eggs are a staple in the Kiwi diet and are so easy to make. Izzy always gets the Salmon Scramble at one of our favourite breakfast locations in Christchurch: Jagz at Styx Mill. As much as he loves the restaurant’s Salmon Scramble, he decided to give it a go himself and became obsessed. You can put this meal on any type of bread, but there’s nothing like toasted Vogel’s!
5 minutes • Cooking Time: 5 minutes • Serves 2
6 large free-range eggs
¼ cup milk
1 spring onion
¼ red onion
100g smoked salmon
¼ cup grated Parmesan
salt and pepper
1 tablespoon butter
4 pieces Vogel’s toast
4 teaspoons cream cheese
1 avocado, sliced
Crack the eggs into a large mixing bowl and lightly beat them with the milk. Finely slice the spring onion, dice the tomato and finely chop the red onion and add these to the egg mixture. Cut the smoked salmon into small pieces and add to the mixture along with the Parmesan. Stir thoroughly. Add some salt and pepper to taste.
Place butter in a non-stick frying pan on medium heat and let it melt. Don’t allow the butter to brown or it will discolour the eggs.
Pour in the egg mixture and let it sit, without stirring, for about 30 seconds.
Lift and fold the egg mixture over from the bottom of the pan. Let it sit for another 20 seconds, then fold again. Repeat until the eggs are set but slightly runny in places, then remove from the heat and let sit for another minute.
Pop the Vogel’s in the toaster until browned. Spread a layer of cream cheese on the hot Vogel’s toast, then place a scoop of scrambled eggs on top. Garnish with some slices of avocado and some more salt and pepper.