Recipe for brioche with scrambled eggs and smoked salmon
Ingredients · Servings 4
- 4 individual Parisian brioches
- 150g of smoked salmon
- 20 cl of unsweetened condensed milk
- 6 eggs
- 1/2 jar of trout roe
- 4 teaspoons of fresh cream
- pepper
Method · 22 min
- Preheat the oven to 200°C.
- In a saucepan, crack the eggs, add the milk, pepper and beat vigorously.
- Cook over very low heat for 5 minutes, stirring constantly.
- Chop 100g of smoked salmon with a knife and add it to the contents of the pan at the end of cooking. Mix.
- Cut off the tops of the brioches and set them aside. Hollow out each brioche.
- Place the brioches and their tops in the oven for 5 minutes to make them slightly crispy.
- Once out of the oven, spread each brioche with a teaspoon of crème fraîche.
- Distribute the remaining sliced smoked salmon (50 g) at the bottom of the shells.
- Top with scrambled eggs and salmon.
- Garnish with a small touch of trout roe and serve immediately.
