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A Breakfast made for Bubbly

A Breakfast made for Bubbly

Scrambled Eggs and Smoked Trout


2 slices sourdough bread

30 g butter, plus a little extra for spreading

6 large free-range eggs

1 lemon

4 slices smoked Franschhoek Salmon Trout ribbons

2 tablespoons chopped fresh dill

2 tablespoons trout roe/caviar


Lightly toast the sourdough bread.

Melt the butter in a small saucepan over a moderate heat until it foams.

Whisk the eggs in a bowl and add to the saucepan. Stir continuously with a spatula and cook until still quite runny. The egg will continue to cook even when the heat is turned off, so nake to to rather under cook slightly and leave in the pan while buttering the toast.

Season the egg with salt and freshly ground black pepper to taste and spoon over the toast.

Drape the salmon ribbons over the egg, grind plenty of black pepper and generous handful of chopped dill. 

Garnish with lemon wedges and trout roe and serve immediately.

Obviously you haven't forgotten about the bottle of well-chilled Leopard's Leap Sparkling Chardonnay Pinot Noir on the side! 



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