Scrambled Eggs with Smoked Salmon
This is the ultimate feel-good Sunday brunch recipe.
Preparation Time10 min
Cooking Time10 min
One Pot MealYes
Recipe CourseMain Course
Taste and TextureSavory, Smoky
- 6 large eggs
- 2 tbsp whole milk
- Salt and freshly ground black pepper
- 1 tbsp butter
- 8 oz (225g) smoked salmon, cut into thin strips, or hot smoked salmon, flaked
- 2 tbsp finely chopped chives
- 4 English muffins, split and toasted
Beat the eggs with the milk, and season with salt and pepper.
Heat the butter in a medium nonstick frying pan over medium heat until foaming. Add the eggs and stir with a wooden spoon until almost set. Stir in the smoked salmon and cook until just set.
Sprinkle with the chives. Spoon over the toasted muffin halves and serve hot.
Scrambled Eggs with Mushrooms: Cook 8 oz (225g) mixed mushrooms, whole or sliced, in butter, and add in place of the salmon.
Scrambled Eggs with Green Peppers and Tomatoes: Cook 1 seeded and chopped green pepper in olive oil until just tender. Add 3 tomatoes, skinned, seeded, and chopped. Use instead of salmon.
2008 Dorling Kindersley