06/01/2015

SCRAMBLED EGGS WITH
COLD SMOKED REINDEER


Weight Watchers would probably kick me out of their club, if they only knew how much I’ve been eating during the almost two week Christmas holiday. Of course if I only were a member.

But what can you do, when it’s nearly -30°C outside and a cozy sofa by the fireplace inside?

I could also have tons of photos of all the delicacies, if I hadn’t spent the Christmas up in Lapland. Not a single shot with the proper camera. Up there, where the sun crawls barely over the horizon for couple of hours a day, you make sure to use those 2,5 hours of daylight wisely. Meaning not for photographing food.

Luckily we brought a piece of Lapland’s finest with us to the bright & shiny south, where the sun was shining more than six hours today.

A match made in heaven combo for the cold smoked reindeer is to pair it up with scrambled eggs.

COLD SMOKED REINDEER WITH SCRAMBLED EGGS
(for 2)

ca. 80g cold smoked reindeer roast, thinly sliced
fresh tarragon
radishes
chives
black pepper

4 eggs
1/4 tsp salt
1 tbsp oil
2 tbsp cream

  1. Divide the thin reindeer slices and some fresh tarragon leaves on two plates.
  2. Cut the radishes in thin slices.
  3. Beat the eggs with a fork, add some salt and heat up the oil on a pan.
  4. Lower the temperature and pour the eggs on the pan (temperature needs to be very low!).
  5. Slowly stir the mixture continuously.
  6. When the eggs reach the wanted consistency, move the pan off the heat and mix in the cream.
  7. Add the scrambled eggs on plates and garnish with radishes and chives. 


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