Scrambled Eggs With Smoked Salmon

Recipe Ingredients

1 tablespoon	15ml	Butter
1/4 cup	23g / 0.8oz	Minced scallions
4 cups	792g / 27oz	Eggs (large)
1 tablespoon	15ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
3 oz	85g	Smoked salmon - julienned
		Baked Mini Bread Cups
12		Fresh thin-sliced white bread - crusts removed
4 tablespoons	60ml	Unsalted butter - melted
		Salt - to taste
		Garnishes
		Caviar
		Dill sprigs
		Finely-chopped red onion

Recipe Instructions

In a non-stick skillet melt butter over medium heat. Add scallions and cook, stirring, until soft.

In a bowl whisk together eggs and milk and season with salt and pepper. Reduce heat to medium-low and add egg mixture to skillet. Cook, stirring, until almost set. Transfer eggs to Baked Mini-Bread Cups and top with salmon and caviar.

Baked Mini-Bread Cups: Preheat oven to 300 degrees.

Using a 2 2/3-inch round cutter (or juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt. Bake for 10 to15 minutes until toast are firm to the touch and slightly golden in color. Fill with desired fillings. (Makes 12 mini bread cups)

This recipe yields 12 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A01) - from the TV - FOOD NETWORK

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