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Smoked salmon with scrambled eggs

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.

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