I had the pleasure of whipping up an improvised breakfast for our Ireland Study Abroad group, and a few people asked for the recipe. The wait is over!
I always look for unique ways to enjoy Boursin cheese, and since we had smoked salmon in the fridge while staying in Cashel, I decided to integrate the two into an improvised scramble. My version calls for more egg whites just because I prefer the taste and it’s a bit healthier (more protein) than using all the yolks.
The Smoked Salmon Scramble (to serve two)
- 6 cage-free eggs (2 full eggs and four egg whites)
- 3 oz. of smoked salmon (sold in flat, sealed containers)
- 3 tbsp of Boursin cheese
- 1 tsp of Olive Oil or salted butter
- Mixed herb blend
- Salt & Pepper
- Add eggs to a stainless-steel bowl, using two full eggs and whites from the other four
- Add salt, pepper and herbs to the eggs, beat mixture together
- Add olive oil or butter to pan, heat on medium
- Add egg mixture to heated pan and begin the fold eggs
- Add in salmon and break apart to ensure mixing with eggs
- Add in Boursin cheese and continue to cook
- Finish until partially firm – do not overcook!
- Serve with a basil garnish over a toast square
This is a quick and easy way to have a healthy breakfast – complete with a high protein count and the smooth taste of Boursin cheese. let me know if you make it at home and how you embellish. Enjoy!
(photo courtesy of Aroma Cookery)
“How do you find time for each other that’s dedicated to the task of intimacy? Pillow talk is a great way to do that,” says Conkright. “It’s about saying to each other, ‘The time now is not about watching TV, not about whether we should get the roof redone, or any of those sorts of things. I want to know what’s going on with you, what you’re feeling, what your week’s been like.’ You want to let each other know what you’ve been thinking about.”
Take the time to end the day with a connection – not with your iPhone, with your significant other. You’ll thank me later.😉
We’re back home on terra firma, and out of unpredictable Internet-connectivity land. We had occasional fits of wi-fi signals, but it was largely very difficult to post while in Ireland. I’ll follow up soon with some posts of picture greatest hits, more stuff about food and cheese, and some reviews of the places we visited.
Looking upward on Cabra Castle‘s main staircase, this chandalier hangs from a gorgeous ceiling full of intricate painting and carving.
This is the company’s younger version of its classic line of Irish blue cheese. For folks like me who shy away from the stinkier versions of this variety, Cashel Blue‘s less-aged line was delicious, creamy and only mild to the taste.