Serving: 1

  • 2 eggs
  • ¼ tsp sea salt
  • 1⁄8 tsp ground black pepper
  • 75 g butter, at room temperature
  • 1 avocado
  • 1 tbsp olive oil
  • ½ tbsp fresh parsley, chopped
  • 50 g smoked salmon

Place the eggs in a pot carefully. Cover with cold water and place on the stove without a lid.

Bring the water to a boil.

Lower the heat and let simmer for 7-8 minutes. Remove the eggs from the warm water and place them in a bowl with ice-cold water to cool.

Peel the eggs and chop them finely. Mix eggs and butter with a fork. Season to taste with salt, pepper and other flavours of your choice, see different suggestions below.

Serve the egg butter with a side of diced avocado tossed in olive oil and finely chopped parsley and a few slices of smoked salmon.

Tip!

Try flavouring your egg butter with chilli flakes, fresh herbs or your favourite seasoning. Egg butter is great as a topping on just about anything – both hot and cold dishes, as avocado, salmon, turkey and ham, but also in soups and stews and on top of vegetables and salads.

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