Steamed Salmon and Eggs

Brunch is my favourite weekend dish. I love the lazy, decadent feeling of a leisurely breakfast knowing I have nothing to do for the rest of day.  However, I find myself getting a little bored of the same brunch fare.   This week I give you a brunch staple with a twist, steamed salmon and eggs. They are easy, fluffy and creamy all at the same time.  Enjoy, Katie x

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Cooking time: 15 minutes

Serves: 4

 

Ingredients

6 eggs

100ml vegetable stock

Smoked salmon

1-2 tbsp. crème fraiche

1 tbsp. fresh chives

½ lemon- zest

2 tsp. sesame oil

½ tsp. salt

1 tsp. toasted sesame seeds- optional

• Get started by whisking your eggs together with the stock, sesame oil, freshly chopped chives, salt, lemon zest and sesame seeds (if you’re using them).
• Pour the mixture evenly into 4 ramekins or cast-iron bowls.
• Pop about 1 inch of water into a large saucepan and place over a medium to high heat. Place the ramekins into the saucepan and cover with the lid.
• Allow water to simmer, not boil violently as to avoid water getting into the eggs, and cook for 10-12 minutes.
• When eggs have cooked, add the salmon and a little lemon zest on top.
• Enjoy!

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