Champagne Scrambled Eggs
So. Have you ever wondered what to do with left over champagne the morning after the truly excellent night before? Tip it down the sink? Never!! Put it in scrambled eggs. This recipe actually works better with slightly flat champagne. And it is easy. Just substitute champagne for the milk you would ordinarily put in the scrambled eggs. The other secret, cook it relatively slowly.
Servings 2
Ingredients
- 20 gm Unsalted Butter
- 1 tsp Capers Salted or brined
- 50 gm Smoked Salmon
- 4 Eggs
- 1 glass Champagne Any good yeasty method traditional sparking wine will do. I prefer it a little on the flat side – so left over from the night before is perfect.
- Salt
- Black Pepper
Instructions
- Put a good daub of unsalted butter in a moderately warm pan.20 gm Unsalted Butter
- Throw in a few salted capers and a some smoked salmon (ripped or cut – not the whole piece).1 tsp Capers, 50 gm Smoked Salmon
- Slowly let them melt for three or four minutes.
- In a bowl break a four eggs, grind of salt and pepper and roughly half as much champagne as eggs (use a half shell as a measure and pour in one per eggs).4 Eggs, 1 glass Champagne, Salt, Black Pepper
- Gently – repeat gently – mix to combine. Do not beat the life out the eggs.
- Pour the eggs into the moderately hot pan and stir regularly to prevent it sticking.
Notes
The champagne results in moister and delightfully fragrant eggs. So turn the pan off and remove from heat before they are completely dry. Serve on good quality toast, with another glass of bubbles.
Serve with asparagus and hollandaise sauce on the side.
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