Sunday, July 15, 2012

Scrambled Eggs on Blue Bay Feta and Avocado Topped With Smoked Ocean Trout, Dill and Icelandic Black Caviar (OU).


2 x Slices of toasted crusty French bread
Half a tomato
1 x Field mushroom
Handful of baby spinach leaves
1 x Tablespoon of Blue Bay feta in olive oil
Half an avocado
Smoked ocean trout
Icelandic Caviar
2 x Large eggs
2 x 20mls Milk
Olive oil
Sea Salt

1. Toast bread
2. Add olive oil to pan and place on medium heat. Add spinach leaves and cook for 1min. Add sea salt and pepper to taste. Add to plate
3. Sauté half tomato and mushroom in pan with oil for 3-5 mins. Add to plate
4. Spoon feta onto bread. Then slice half avocado into strips and place on feta
5.  Briefly beat eggs and milk together
6. Add egg mixture to pan with olive oil and stir eggs while cooking over high heat
7. Remove eggs from pan and poor over bread
8. Add trout, dill and caviar on top
9 Serve