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Smoked salmon and scrambled eggs

A classic combination, and a special treat!  Start your day as you mean to go on, with simple style and sophistication.

Method (serves 2)

  • Melt a small knob of butter in small pan over low heat. 
  • Beat the eggs together with a fork in a bowl, and add a large pinch of salt.
  • Pour the eggs into the pan and stir with a wooden spoon. 
  • Keep the heat low, and be patient.
  • Give it a good stir every minute or so, making sure nothing sticks to the bottom.
  • Meanwhile, make some toast and arrange the smoked salmon on top.
  • Be careful not to overdo the eggs – they will suddenly be ready and it's important not to let them cook into a solid, dry lump. 
  • Serve either on top of, or next to the smoked salmon, with a wedge of lemon, and eat straight away!


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  • 4 Slices of smoked salmon
  • 3 Large eggs
  • Knob of butter
  • Toast to serve


  • Energy: 302.4Kcal
  • Protein: 24g
  • Carbohydrates: 7.7g
  • of which sugars: 0.9g
  • Fat: 19.1g
  • Fibre: 1.4g
  • Salt: 2g

Approx. nutritional figures per serving size of 200g

This recipe contains

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