Scrambled eggs with smoked salmon

Sometimes the easiest recipes are the best. I love making scrambled eggs with smoked salmon for a quick weekend breakfast treat, or for a special occasion. The creaminess of the scrambled eggs pairs beautifully with the smoky flavour of the salmon. And it's so simple to make too - it's ready in less than 20 minutes.

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Jump to:

• A quick and easy breakfast
• What you will need
• What to do
• Variations
• Freezing and storage
• Save for later
• Other recipes
• 📋The recipe

A quick and easy breakfast

I have to admit that this is more of a meal idea than an actual recipe, but these scrambled eggs topped with smoked salmon taste so good that I had to include it on my website.

And what could be easier? All you have to do is buy a packet of sliced smoked salmon from the supermarket, make a pan of scrambled eggs, put a couple of slices of bread in the toaster, and you have a meal fit for a king in less time than it will take you to read this post.

If you're looking for a traditional eggs benedict recipe that calls for poaching eggs and making a hollandaise sauce to pour over the salmon, then I would suggest that you try this eggs benedict recipe from Nagi over at the RecipeTinEats website.

But if you are just looking for something simple to impress loved ones at the weekend or for a special occasion such as Valentine's Day that you can throw together in less than half an hour, then read on.

I always make my scrambled eggs with cream. You don't need much, just one spoonful per egg, and it does make all the difference to the taste of the scrambled eggs.

What you will need

Equipment

All you will need by way of equipment is a non-stick frying pan for scrambling the eggs, a spatula or fish slice for stirring and a mixing bowl to hold the beaten egg.

Ingredients

**You can get the complete list of ingredients and full instructions for making scrambled eggs and smoked salmon on the printable recipe card at the end of this post**

This recipe serves 2 people, but you can easily increase the ingredients to feed more people.

Smoked salmon - You can buy sliced smoked salmon at the fish counter of any large supermarket. It comes in various sizes from 60 grams to 250 grams (2 ounces to just over half a pound). 60 grams is ample for 2 people, but it is probably more economical to buy the larger sizes. You can freeze any leftover smoked salmon, so it won't go to waste if you buy a larger pack.

Eggs - two eggs per person, depending on appetite.

Single cream - this makes a huge difference to the creaminess of the scrambled egg. If you are watching your weight then you can substitute with either full-fat or semi-skimmed milk.

Chives - for a sprinkle of garnish.

Salt and pepper - for seasoning. I'd go easy on the salt in the eggs as smoked salmon can be a bit salty, but a good grinding of black pepper is essential.

Lemon - not pictured, and also optional. If you enjoy lemon with fish, then you could sprinkle a few drops of lemon juice on top of the salmon.

Butter - not pictured - for frying the eggs and spreading on the toast.

Bread - not pictured. Slices of crusty bread for toast. If you prefer you can also serve the scrambled eggs and smoked salmon on top of a toasted English muffin.

What to do

Toast the bread in a toaster or under the grill in the oven. Spread with butter and keep warm.

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Variations

The above is just the basic recipe. You might like to try adding these extra ingredients to the eggs.

• a teaspoon of chopped fresh dill - dill goes beautifully with salmon.
• a few drops of Tabasco (or sriracha) sauce for extra zing
• one or two tablespoons of grated cheddar cheese. Sprinkle this on top of the eggs once you have added them to the pan so that the cheese can melt through the eggs as they cook.

And of course, you can add additional breakfast ingredients. My particular favourites are:

• sliced mushrooms sauteed in butter until the mushrooms are golden brown.
• grilled tomato slices

Freezing and storage

I wouldn't recommend freezing the scrambled eggs.

Any leftover smoked salmon can be frozen in a plastic bag for up to 3 months. Let it defrost in the refrigerator before using.

Save for later

If you'd like to make scrambled eggs with smoked salmon, why not pin the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you liked this recipe, perhaps you'd like to try some of these too:

• How to make blinis - blinis, topped with sour cream and smoked salmon, make a delicious appetiser
• Salmon and broccoli pasta in a creamy dill sauce - is a quick and easy supper (and a great way of using up any leftover smoked salmon).
• Salmon and red pepper pasta salad with corn - served with crusty bread for a delicious light lunch
• Peppermint chocolate mousse - the ultimate Valentine's Day dessert
• No-bake Baileys chocolate truffles - the perfect ending to a romantic meal for two

📋The recipe

If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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I have linked this recipe to #CookBlogShare Week 5 2022, run by Sisley and Chloe and hosted by Sisley at Sew White