Salmon, herb scrambled eggs and green bananas
Photo by Babiche Martens
- Peel the bananas using a sharp knife to remove the skin. Grate into a bowl and season. Squeeze the mixture together with your hands and form into circles.
- Heat a pan and add enough oil to lightly coat the surface. Cook the mixture for a few minutes on each side, turning over when golden and crispy. Keep warm while cooking the eggs.
- Heat a deep pan. Whisk the eggs together with the milk, cream, seasoning and herbs. Add the butter to the pan and when melted, pour in the eggs. Gently stir until cooked.
- Serve the eggs with the green bananas and salmon, and offer a little creme fraiche if desired.