Scrambled Eggs With Smoked Salmon
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsps
Butter1 cup
Scallions (minced)4 large
Egg1 tbsps
Milk1
Salt4 tbsps
Unsalted Butter (melted)Directions:
1
In a non-stick skillet melt butter over medium heat
2
Add scallions and cook, stirring, until soft
3
In a bowl whisk together eggs and milk and season with salt and pepper
4
Reduce heat to medium low and add egg mixture to skillet
5
Cook, stirring, until almost set
6
Transfer eggs to bread cups and top with salmon and caviar
7
Preheat oven to 300 degrees F
8
Using a 2 2/3 round cutter (or juice glass) cut bread into rounds
9
Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread
10
Season with salt
11
Bake for 10 to15 minutes until toast are firm to the touch and slightly golden in color
12
Fill with desired fillings
13
Yield: 12 mini bread cups