Symphony No.1 in Eb major Opus 28 (3) Max Bruch Download 'Symphony No.1 in Eb major Opus 28 (3)' on iTunes
It's time to get cracking for a hearty and wholesome weekend breakfast.
Smoked Salmon and Scrambled Eggs with Homemade Soda Bread
Saturday 20 July 2013
Anne-Marie says, 'It struck me this week that we haven't got any breakfast dishes on the recipe page yet so, time to put that right. '
For the Scrambled Eggs
Knob of butter
1fl oz milk
2 large free range eggs (or 3 small ones)
Salt & pepper
For the Soda Bread (for a small loaf)
9oz plain flour
1tsp bicarbonate of soda
1/2tsp sea salt
7fl oz buttermilk
Preheat your oven to 200°C/Gas Mark 6.
To make the soda bread first sift the flour and the bicarbonate of soda into a bowl. Add the salt and then stir in the buttermilk until you form a soft, slightly sticky, dough.
Knead your dough lightly on a floured work surface, not for very long though - a couple of minutes at most.
Flour a baking sheet and then pop your ball of dough onto it. Add more flour onto the top of the bread and then cut a cross into it before baking for about 25-30 minutes. It's cooked when it sounds hollow as you tap on the bottom of the bread.
While your bread is in the oven, get cracking on your eggs (haha!).
In a bowl, lightly beat your eggs before adding the milk and seasoning.
In a non-stick pan melt the butter and then pour in the eggy mixture. With a wooden spoon, stir constantly until you get the texture you want. (I like my scrambled eggs cooked through but still a bit runny).
Slice some of your warm soda bread, spread some salty butter on before adding the eggs.
Place your smoked salmon on top and enjoy!