Herb and salmon scrambled eggs arranged in egg shells

Name: Herb and salmon scrambled eggs arranged in egg shells
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 8 Eggs (size M); 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Smoked salmon; 1 collar Dill; 1 collar Parsley; 1 collar Chives; 2 TABLESPOONS Oil; 1/2 Beet Cress; 2 TABLESPOONS Trout caviar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

8 Eggs (size M)
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Smoked salmon
1 collar Dill
1 collar Parsley
1 collar Chives
2 TABLESPOONS Oil
1/2 Beet Cress
2 TABLESPOONS Trout caviar

Directions

1
Carefully prick an opening in the egg shells with a sharp knife. Place the egg in a bowl, rinse the shells inside and out with hot water and pat dry. Whisk the egg, stir in milk and season with salt and pepper.
2
Cut the salmon into fine cubes. Wash herbs, dab dry and chop finely. Heat 1 tablespoon of oil in a pan. Pour half of the scrambled rice into the pan. Add the salmon cubes and 1 teaspoon of the chopped dill.
3
Gradually push the egg together from the edge of the pan with a spatula until the mixture is no longer liquid. Remove scrambled eggs from the pan and keep warm. Clean the pan, add 1 tablespoon of oil to the pan.
4
Mix the rest of the scrambled eggs with the herbs. Fry the scrambled eggs in the pan. Fill the scrambled eggs into the egg shells and decorate with chives, cress and trout caviar.