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Scrambled eggs with hot-smoked salmon

This recipe is for approximately 5 people.

Ingredients

2Eggs
Silicone mold alvéolé 3
salt and pepper to taste
1tray of mustard cress
1tray of beech mushrooms
50gWarm smoked salmon

Preparation

  1. Beat the egg in a bowl and season with salt and pepper.
  2. Place the silicone bee mold on a baking tray and pour the egg into it.
  3. Level the mold with a palette knife.
  4. Bake the egg in the oven for about 3 minutes at 150°C until just baveuse.
  5. Remove from the oven and let cool for a few minutes.
  6. Carefully remove the scrambled egg from the mold and place on a plate.
  7. Cut the hot smoked salmon into pieces and place on a round of scrambled egg.
  8. Serve with some sautéed beech mushrooms and a few sprigs of mustard cress.