Salmon, herb scrambled eggs and green bananas

Viva 8/12/2010

Amanda Laird

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Serves 4

3	Bananas, (green)
1 to taste	Salt & freshly ground pepper
1 to drizzle	Grape seed oil
8	Eggs
½ cup	Milk
½ cup	Cream
1 handful	Fresh herbs, (e.g. parsley, basil, thyme or a combination)
1 tbsp	Butter
200 g	Smoked salmon, (cold smoked slices)
1 optional	Crème fraîche

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.