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Scrambled Eggs & Smoked Salmon


Recipe Info

  • Servings : 2
  • Cook Time : 5m
  • Ready In : 5m

Smoked salmon has such a rich and salty flavour that a little bit goes a long way in this sophisticated take on scrambled eggs.


  • 3 tbsps fresh chives, finely chopped
  • 2 tbsp crème fraîche
  • 6 large eggs
  • 2 tbsps butter
  • salt and freshly ground black pepper
  • 4 slices whole wheat bread, toasted
  • 1 avocado, halved, pitted, peeled and diced
  • 1 tbsp fresh lemon juice
  • 110g smoked salmon, thinly sliced
  • basil pesto, to serve (optional)
  • balsamic reduction, to serve (optional)
  • fresh rocket, for garnish


Step 1

Whisk 2 tablespoons chives, crème fraîche and eggs in a large bowl. Melt the butter in a large heavy pan over medium-low heat. Add the egg mixture and season with salt and pepper. Cook, occasionally scraping the bottom of the pan with a spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.

Step 2

Place 2 slices of toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast.

Step 3

Spoon eggs over avocado. Drape salmon slices over eggs and add basil pesto. Garnish with remaining 1 tablespoon chives, rocket and balsamic reduction and serve.

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