Smoked Salmon And Creamy Scrambled Eggs On Toast Recipe

About this recipe

Smoked Salmon and Creamy Scrambled Eggs on Toast is the ultimate indulgence for your morning routine. This British-inspired breakfast combines silky scrambled eggs with the rich, smoky flavor of salmon, served atop golden wholegrain toast. Within just 15 minutes, you’ll have a hearty and protein-packed meal that fuels your day with 38g of protein and 610 calories. Preparing this dish is straightforward yet rewarding—the creamy texture of the eggs perfectly complements the smoky salmon and crunchy toast. Garnished with fresh chives, it offers a boost of flavor and elegance. Ideal for a quick weekday breakfast or a leisurely brunch, this dish caters to those seeking both nourishment and a touch of luxury in their meals.

Ingredients

• NaN Large English Brown Eggs
• 200G H. Forman & Son Sticky Maple & Sesame Hot-Smoked Salmon
• - Hovis Medium Wholemeal Bread
• - Biona Capers In Olive Oil
• 1 L Moo Whole Long Life Milk
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• - Chives Bunched (50g)

Instructions

1. 1. Crack the eggs into a mixing bowl and whisk them thoroughly with milk, salt, and black pepper.
2. 2. Heat a non-stick pan over medium-low heat and add olive oil to coat the surface.
3. 3. Pour the egg mixture into the pan and stir gently with a spatula, ensuring even cooking.
4. 4. Toast the slices of wholegrain bread until golden and crisp in a toaster or under a grill.
5. 5. Once the eggs are creamy and soft, remove them from the heat to avoid overcooking.
6. 6. Arrange the toasted bread on a plate and layer smoked salmon evenly across each slice.
7. 7. Spoon the scrambled eggs onto the salmon and garnish with freshly chopped chives.
8. 8. Serve warm and enjoy the combination of silky eggs and smoked salmon with crunchy toast.