Ingredients for Smoked Salmon With Scrambled Eggs
- 4 slices of brown bread
- Unsalted Butter
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- 2 tablespoons double cream
- 50g smoked salmon, roughly chopped
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How to Make Smoked Salmon With Scrambled Eggs
- Toast the 4 slices of brown bread. Spread thinly with 1 tablespoon of butter and trim the crusts.
- Cut each slice of buttered toast into 4 triangles.
- In a bowl, whisk together the 4 eggs with salt and pepper to taste.
- Melt 1 tablespoon of butter in a non-stick pan over medium heat.
- Pour in the whisked eggs. Stir gently and continuously with a wooden spoon, scraping the bottom and sides of the pan to prevent sticking.
- Cook until the eggs are set to your liking (I prefer them slightly runny).
- Remove the pan from the heat and stir in the double cream.
- Gently fold in the chopped smoked salmon.
- Serve the scrambled eggs immediately on the buttered toast triangles.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
18g
Fat
97g
Carbs
6g
