Scrambled Eggs with Smoked Salmon Recipe
Our scrambled eggs with smoked salmon recipe makes for a delicious and decadent brunch – serve it with bubbly – especially good on a Christmas morning.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: European
Servings: 2
Calories: 272kcal
Author: Terence Carter
- 4 large free-range eggs
- 40 grams smoked salmon
- 2 tbsp salmon roe
- 1 bunch dill
- 25-50 grams butter
- 1 loaf brioche or dark rye bread
- 1 tbsp sour cream
In a saucepan over medium heat, add the butter and eggs.
Stir constantly with a spatula until you start to see little lumps of cooked eggs form. Remove from the heat occasionally so that the eggs don’t overcook.
Toast some brioche (or dark rye bread if you’re in Central or Eastern Europe).
Remove the eggs from the heat and add the chopped salmon and a dollop of cream (or sour cream) to help stop the cooking process.
Pile the eggs on top of your toast, and add a few salmon roe, and a few of sprigs of dill to each plate.
Calories: 272kcal | Carbohydrates: 1g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 414mg | Sodium: 392mg | Potassium: 187mg | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 2.6mg | Calcium: 56mg | Iron: 1.7mg