Ingredients
3 slices smoked salmon
For the scrambled eggs
6 quail's eggs
2 tsp cream
salt and freshly ground black pepper
25g/1oz butter
1 tbsp chopped fresh chives
50g/1¾oz pine nuts
For the pesto
large handful fresh basil leaves
2 tbsp olive oil
chives to garnish
Method
1. Preheat the oven to 200C/400F/ Gas 6.
2. Pile the three slices of smoked salmon on top of each other onto a baking sheet and place into the oven for four minutes, until warmed through.
3. For the scrambled eggs, place the quail's eggs, cream and salt and freshly ground black pepper into a bowl and whisk together.
4. Melt the butter in a small saucepan over a medium heat. Add the eggs and cook for two minutes, stirring frequently until just set. Stir in the chives.
5. For the pesto, place the pine nuts and basil into the bowl of a food processor and blend to combine. Gradually pour in the oil and continue blending, until the pesto mixture reaches a pouring consistency. Season well, with salt and freshly ground black pepper.
6. To serve, place the smoked salmon pile onto a plate, place the scrambled eggs on top and drizzle the pesto around the side. Garnish with the chopped chives.
