This is an easy, but very sophisticated take on scrambled eggs. It is inspired by the signature starter at Dabbous, the recently opened - and highly acclaimed - London restaurant, who make it using smoked butter. The salish smoked salt is a great alternative, which adds complex smoky notes.
If you prefer to smoke your own butter, use the ProQ Cold Smoke Generator.
- Simmer the trompette mushrooms in boiling water for 7 minutes. Drain, rinse well, and pull them into thin strands.
- Place an egg cutter tool over the top of each egg. Pull up the ball, and let it drop with enough force to create a clean break in the shell. Tip the contents of each egg into a bowl and use a fork to gently break up the yolks.
- Heat the butter in a pan, and add ½ tsp of salish smoked salt.
- Add the eggs to the pan and cook on a low heat, continuously moving the eggs with a fork.
- When the eggs are nearly set but still runny, stir in the pieces of trompette mushrooms. Taste and add the remaining salt as needed.
- Scoop the scrambled eggs into the empty egg shells and serve.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.