Recipe of the Week - Gordon Ramsay's Scrambled Eggs and Smoked Salmon Crostini

Recipe of the Week

Gordon Ramsay's Scrambled Eggs and Smoked Salmon Crostini:(Adapted from Christmas with Gordon’ by Gordon Ramsay)
While most of America knows Chef Gordon Ramsay as screaming mad Brit who makes a fool of himself and others on various TV shows he is actually quite the chef and I am always willing to give one of his recipes a try. I’ve often found the most simple dishes to be the trickiest because you don’t have a lot of extra flavors to hide behind but when you start with great ingredients you have nothing to worry about.


Ingredients

• 1 Tri Becca Baguette sliced on a bias ½ inch thick   ***
• Sea salt and freshly ground black pepper    ***
• 12 large eggs    ***
• 1/4 cold unsalted butter, diced 
• 4 tbsp Persian Feta (the original recipe calls for cream but I prefer the slight tang and savory notes of the feta with the salmon)   ***
• 1–2 tbsp snipped chives   
• 3/4 pound smoked salmon (If you haven’t yet please try our Smoked Salmon from Durham’s Trackelments, easily the best I have ever had)    ***

*** In stock at The Wine and Cheese Place Forsyth

Method1. Slice the baguette on an extreme bias in order to get longer slices. Drizzle sliced baguette with olive oil and season with salt and pepper place in a 350 degree oven and bake until golden brown, about 8 minutes. 

2. Break the eggs into a cold heavy-based non-stick saucepan; do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.

3. As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.

4. When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the Persian Feta. Once the butter has melted, remove from the heat and fold through the chives.

5. Spoon the scrambled eggs onto the toasted croistini, drape the slices of smoked salmon on top and serve immediately.