Start your morning with a touch of indulgence by pairing rich, creamy scrambled eggs with delicate, smoky salmon. This classic breakfast dish is quick to prepare yet feels luxurious, making it perfect for a weekend treat or a special occasion. Serve it with warm toast or fresh sourdough, and finish with a sprinkle of fresh chives or dill for a burst of color and flavor. Packed with protein and omega-3s, it’s a delicious way to start the day on a high note!
Ingredients
- 4 slices smoked salmon
- 6 large Butler’s organic eggs
- 30g butter (plus extra for spreading)
- 2 slices sourdough or crusty white bread (griddled or toasted)
- Sea salt and freshly ground black pepper
- 1 lemon (quartered)
Methods
- 1. Toast the bread until golden and crisp.
- 2. Heat the butter in a small saucepan over medium heat until it begins to foam.
- 3. While the butter melts, whisk the eggs in a bowl. Pour the eggs into the saucepan and stir continuously with a flexible spatula, making sure to scrape the edges and corners. Cook gently until soft curds form, and the mixture remains creamy and slightly runny.
- 4. Turn off the heat just before the eggs are fully set, as they will continue to cook in the residual heat. Let them rest briefly while you butter the toast.
- 5. Season the eggs with sea salt and freshly ground black pepper, then spoon them generously over the toast.
- 6. Drape the smoked salmon over the eggs and garnish with lemon wedges. Add an extra sprinkle of black pepper, and serve immediately for a deliciously fresh and satisfying meal.
- 7. Enjoy!
