Breakfast, Lunch, Breakfast, Brunch, Legacy Pan, Smoked Salmon, Scrambled Eggs, Aoraki Salmon, Soft Herbs, Legacy Pan
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Whisk the eggs with 1 tsp water until well combined.
Heat a pan over medium-low heat and add the butter.
When the butter begins to foam and bubble, pour in the eggs.
Using a spatula, gently scrape the sides of the pan and fold the setting eggs towards the centre.
Continue cooking until the eggs are set but still soft and glossy.
Remove the pan from the heat and fold the eggs once more.
Arrange the smoked salmon over the eggs.
Finish with chopped or torn herbs, microgreens, squid ink salt and freshly ground black pepper.
Serve immediately with warm buttered toast.
Good scrambled eggs are mostly about knowing when to stop. Natasha MacAller cooks them slowly over medium-low heat, folding rather than stirring until they are set but still soft and glossy. Smoked salmon goes on once the pan leaves the heat, followed by fresh herbs, microgreens and squid ink salt. The eggs stay delicate. The salmon brings richness. The herbs keep everything fresh. Ten minutes from bowl to table. Image Credit: Manja Wachsmuth
Photography by Anna Critchley
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