I’m not the biggest fan of scrambled eggs, but when they are paired with smoked salmon I struggle to resist. It’s the perfect combination and when the smoked salmon is cooked it becomes even softer, taking on a slightly different flavour and texture. It’s delicious.
There’s nothing terribly groundbreaking about this recipe, but seeing as how this is one of my favourite breakfasts I would feel a bit wrong not sharing how I make it here. The not-so-secret tricks here are cream instead of milk, butter instead of oil and the fresh chives add an extra pop of flavour. It’s nothing more complicated than that. I’ve specified measurements to make this for one person, but it’s easy enough to multiply the quantity to feed as many as you like.
I would happily eat these eggs on their own or with a bit of fruit alongside, but this dish only gets better with the addition of some good toast. I prefer sourdough or a rustic country loaf sliced and toasted, smathered with plenty of salted butter. I’d simply lay out my slices of toast and serve the eggs directly piled on top. So good!
Ingredients
- 2 large eggs
- 1 tablespoon double cream
- Salt & pepper
- 25g butter
- Zest & juice of 1 lemon
- 50g smoked salmon slices, roughly chopped
- A few sprigs of fresh chives, chopped
- A few sprigs of fresh dill, chopped
Method
- Crack the eggs into a bowl about the size of a cereal bowl and add the double cream. Season lightly with salt & pepper and whisk until well mixed.
- Put a non-stick frying pan on medium heat and add the butter. When the butter has melted, add the lemon zest and let it sizzle for a few seconds.
- Pour in the beaten eggs and use a wooden spoon or rubber spatula to stir frequently until the eggs are mostly cooked. Just before they start to look done when there’s still a bit of a liquid look to them, toss in the salmon pieces and half the lemon juice. Continue to cook while stirring.
- When the eggs are fully cooked and the salmon has lost all or most of its raw look and turned a paler pink it’s done. Remove to a plate, adjust seasoning if needed and sprinkle with the remaining lemon juice and the chopped chives and dill. Serve warm.
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