Cookstr.com

Smoked Salmon and Scrambled Eggs

Updated April 25, 2016
This image courtesy of David Loftus

Serves2

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturerich, savory, smoky

Ingredients

  • A knob of butter
  • 8 large eggs, preferably free-range or organic, beaten
  • 2 slices of sourdough or crusty white bread
  • Sea salt and freshly ground black pepper
  • 5 ounces good-quality smoked salmon
  • 1 lemon, quartered

Instructions

  1. Heat a griddle pan over a moderate heat. Melt the butter in a separate non-stick pan over a gentle heat until foaming. Add the beaten eggs to the non-stick pan and cook for a couple of minutes, stirring continuously with something flexible like a spatula to get into the corners. Cook until the eggs look just underdone and little pieces of coagulated egg are surrounded by soft, smooth and runny egg. Remove from the heat – the eggs will continue to cook even when the heat is turned off.

  2. Griddle the bread until nicely charred on each side. When the eggs thicken, season and pile on to the griddled toast. Top with the smoked salmon slices. Serve with the lemon wedges and season with freshly ground black pepper.

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I had smoked salmon with breakfast at a nice restaurant the other day, and I've been looking for a recipe to replicate it. Must try this one!

The perfect brunch recipe!

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