John Myers
Topinky with Scrambled Salmon Eggs
The perfect topinky with scrambled salmon eggs recipe with a picture and simple step-by-step instructions.
- 6 Slices of farmer’s bread
- Sunflower oil
- Paper towels
- 6 Eggs
- 0,5 bunch Chives (here: from mum’s garden!)
- 50 ml Milk
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 1 tbsp Sunflower oil
- 6 Garlic cloves
- Tomato ketchup
- Fry the farmer’s bread slices in a pan with sunflower oil on both sides until golden-brown and degrease on kitchen paper. Clean and wash the chives, shake dry and cut into fine rolls with kitchen scissors. Beat eggs (6 pieces), add chives rolls, milk (50 ml), coarse sea salt from the mill (6 big pinches) and colored pepper from the mill (6 big pinches) and mix / whisk everything well with a fork. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan and fry the egg mixture with a wooden spatula, constantly shuffling it back and forth. Bread is rubbed vigorously on both sides with the garlic bulb and topped with the scrambled chives. Serve with tomato ketchup.
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