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Smoked Salmon and Creamy Scrambled Eggs and Chives

Skip the regular boring breakfast and whip up this easy, delicious recipe. 


  • 8 slices Huon Premium Cold Smoked Salmon

  • 8 slices sourdough (toasted)

  • 5 large free-range eggs

  • 1 tbsp cream

  • 2 tbsp butter

  • to taste salt and pepper

  • 2 tbsp chives (snipped)

  • 8 trussed baby tomatoes

  • 1 tbsp extra virgin olive oil

  • ½ cup micro herbs


  • 1.

    Place the tomatoes into a small oven tray and brush with the olive oil and season with a little salt. Place into a preheated oven set at 180°C and roast for 5 minutes. Remove and set aside.

  • 2.

    Combine together in a bowl the eggs, cream, 1 tablespoon of butter and seasoning, beating with a fork until well combined.

  • 3.

    Place a non-stick frypan onto gentle heat and add in a tablespoon of butter. Pour in the egg mixture and stir with a spoon. Continue stirring gently until the mixture thickens and becomes creamy.

  • 4.

    Remove from the heat, add in the chives and place onto the toasted sourdough slices.

  • 5.

    Top with the smoked salmon slices and present with the roasted tomatoes and herbs.


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