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Seafood Recipes


smoked salmon and scrambled eggs

Smoked Salmon and Scrambled Eggs

Scottish smoked salmon and scrambled eggs – a great hearty start to the day or a satisfying anytime snack.

Prep time: 2 minutes

  • Cooking time: 3 minutes
  • Serves 1
  • 50g Scottish smoked salmon
  • Small knob butter
  • 1tbsp semi-skimmed milk
  • 2 eggs, beaten
  • 2 slices wholemeal bread, toasted
  • Cress, to garnish (optional)



  1. Heat a pan, add the butter and let it melt.
  2. Add a splash of milk to the eggs and whisk.
  3. Pour the egg mixture into the pan and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
  4. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and add the Scottish smoked salmon.
  5. Serve the smoked salmon and scrambled eggs with the toast, garnished with the cress (if using).

Recipe by Seafish.