Smoked Salmon and Scrambled Eggs
Serves2
Cooking MethodSauteeing
CostModerate
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
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
-
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.
-
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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2016 Jamie Oliver
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Jim Moriarty
May 23, 2017
Wow! This sounds absolutely incredible. I'm definitely going to give this a go in the morning.
RachelAnne
Sep 22, 2016
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!
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