Mother’s Day might look a bit different this year. While we will not be treating our special lady to lunch in her favourite restaurant or a day out on a wine estate, there is no reason not to spoil her! You know it’s all about the gesture! A delicious breakfast without raiding her kitchen, a sparkling Momscato Cocktail if she loves bubbles or even the delightful Mom’s Thyme Out Mocktail if your wine stocks are depleted!
Scrambled Eggs and Smoked Trout
Ingredients
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
Method
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 undercook slightly and leave in the pan while buttering the toast.
Season the egg with salt and freshly ground black pepper to taste and pour over the toast.
Quarter the lemon, then drape the salmon over the egg and serve with the lemon wedges. Add plenty of black pepper and sprinkle the chopped dill over the egg.
Mother’s Day might look a bit different this year. While we will not be treating our special lady to lunch in her favourite restaurant or a day out on a wine estate, there is no reason not to spoil her! You know it’s all about the gesture! A delicious breakfast without raiding her kitchen, a sparkling Momscato Cocktail if she loves bubbles or even the delightful Mom’s Thyme Out Mocktail if your wine stocks are depleted!
Scrambled Eggs and Smoked Trout
Ingredients
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
Method
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 undercook slightly and leave in the pan while buttering the toast.
Season the egg with salt and freshly ground black pepper to taste and pour over the toast.
Quarter the lemon, then drape the salmon over the egg and serve with the lemon wedges. Add plenty of black pepper and sprinkle the chopped dill over the egg.
