Dill scrambled eggs with gravlax

Dill scrambled eggs with gravlax

Dill scrambled eggs with gravlax

The first time I had gravlax was in my beloved Kookaburra Restaurant in Halls Gap, Victoria. They served it with a rocket and potato salad. I loved it. Gravlax is fish cured in a mixture of salt and sugar. It’s usually done with salmon, but the lovely lady from Cypress Valley does it with trout. I picked up another packet at the market on the weekend. I was going to use it in hors d’oeuvres for Christmas day, but we thought that might be too much food. As such, I’ve been able to use it the most delectable breakfast for the past two days. It’s such a great holiday treat. It would be a good one for Christmas day too, for those who like a special breakfast.

Serves 2

2 slices hot buttered toast
2 teaspoons butter
4 eggs
2 teaspoons fresh dill, chopped
60 grams gravlax

Melt the butter in a small non-stick saucepan. Break the eggs into the saucepan and break up with your wooden spoon. Cook gently, on a low heat, stirring constantly. They should only tale a few minutes. Remove the pan from the heat just before the eggs are cooked. This will ensure they remain creamy, and don’t overcook. They will continue to cook once taken off the heat. Stir through the chopped dill. You shouldn’t need to season the eggs, the fish should provide adequate saltiness. Pour the scrambled eggs onto your hot buttered toast. Arrange the slices of gravlax atop the eggs and serve. Delicious!

Advertisements

About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Brunch, Summer. Bookmark the permalink.

One Response to Dill scrambled eggs with gravlax

  1. Pia says:

    Gravlax is one of my favourite foods ever – there’s just something about the way it melts in the mouth that is pure heaven. It doesn’t hurt that I love dill, too, so this breakfast/brunch is one of my luxury go-tos if I have the ingredients to hand. it’s lovely with poached eggs and toasted turkish bread… Mm, now I’m dreaming of a delicious holiday brunch!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s