Smoked salmon with scrambled eggs makes a fantastically stylish breafast or brunch, especially if it's washed down with bubbly!


  • 175g thinly sliced smoked salmon

  • 3 large eggs

  • 25g butter

  • 2 tsp double cream

  • 2 tsp non pareilles capers, drained and rinsed

  • ½ small red onion, thinly sliced

  • Salt and freshly ground black pepper


  • 1.

    Divide the smoked salmon between 2 plates.

  • 2.

    Break the eggs into a bowl, add some salt and pepper and lightly break up with a fork – but don’t whisk them, I like the finished egg to be a bit lumpy.

  • 3.

    Melt the butter in a pan, add the eggs, leave for a few seconds then stir with a wooden spoon until you have reached the degree of firmness that you like – I like them to just hold their shape.

  • 4.

    Remove from the heat and stir in the cream.

  • 5.

    Spoon the eggs alongside the smoked salmon, with a little pile of thinly sliced onion and some capers.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings