TO MAKE BAND FRIENDLY, EITHER AVOID THE BREAD OR SWAP TO THIN CRISP TOASTED PITA BREAD

and consume small bites of 1 teaspoon sized portion at a time

Ingredients

  • 14 (59g each) free-range eggs, lightly whisked
  • 1 1/4 cups (310ml) thin cream
  • 1 bunch chives, cut into 5cm lengths
  • 50g salmon roe

Method

  1. Whisk eggs and cream together in a medium heatproof bowl. Place over a saucepan of simmering water and cook, stirring occasionally with a plastic spatula to prevent eggs sticking to base and sides of bowl, for 15 minutes or until just set.
  2. Spoon scrambled eggs among plates and sprinkle with chives. Serve immediately with roe

 

Source Notebook: – January 2007 , Page 142
Recipe by Lisa Featherby