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.