Smoked Salmon & Scrambled Eggs on Toast


A healthy and indulgent start to the day.


  • About 50g smoked salmon per person

  • 4 medium eggs

  • 20g butter plus a little extra for the toast

  • 2 slices of fresh, good quality bread

  • Salt and pepper to season


  • Remove the salmon from the fridge and allow to come to room temperature

  • Break the eggs into a  jug or bowl and whisk together with a little salt and pepper

  • Pop a non-stick saucepan onto low heat and add half of the butter

  • As the butter begins to bubble, add the eggs stirring continuously

  • As the mixture heats up the mixture will start to thicken and from lumps. Don’t be tempted to turn up the heat, just  keep on stirring and scraping the pan until your mixture reaches the consistency you like

  • Remove from the heat and pop on your toast

  • While your bread is toasting, add the other 10g of butter to the eggs and stir together

  • Quickly butter the toast and serve topped with slices of smoked salmon and scrambled egg

  • Season with salt and pepper



  • Can change salmon for bacon, sliced avocado or sliced (cooked) chestnut or portobello mushrooms

  • Slice 50g of smoked salmon along with a spring onion and mix it with four beaten eggs.  Then proceed to scramble!



15 mins

This meal takes five minutes to prep, followed by 5-10 minutes cooking time.


This recipe will give you two generous servings.

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