Monday, June 18, 2007

Home-Cured Salmon with Scrambled Eggs and Yarra Valley Salmon Caviar

Since, I can't afford Truffles to go with my eggs, like some people can, this is about as posh as my breakfasts will ever get in my house. As much as I love food and cooking, I can't see myself spending $50 on one breakfast. I'd rather spend $40 and have the Red Duck Curry at Pearl for dinner. So, here's my posh breakfast that I came up with with left overs from my weekend Ezard Challenge.
Basically just cook your scrambled eggs, with lots of cream of course and drape your perfectly cured salmon over the top. Sprinkle with some Yarra Valley Salmon Caviar and freshly chopped Chives and Bob's your uncle! I have to say, this is one indulgent breakfast. If you've never cured your own Salmon before, give it a shot. It's so easy and it takes about 36 hours while the Salmon is resting in the fridge. Lovely!

4 comments:

encino said...

Looks great! I thought it must have been leftovers from the Ezard meal, because even you aren't going to go to that much preparation for brekkie!

How's the Salmon Caviar? Does it taste similar to the smoked salmon? Dying to try some.

Peter Nicholls said...

you are sooooo right! this is amazing, and i had it myself tonight :D didnt look so nice as urs, but the taste... mm mmmmm! :D

Adski said...

Yep... home cured salmon is my new best friend! Glad you liked it. Perfect start to a weekend, I say!

Anonymous said...

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