Smoked salmon and scrambled eggs

Smoked salmon and scrambled eggs with a glass of fizz

Serve up this classic brunch or breakfast dish with a glass of Champagne or Prosecco on the side for an extra impressive start to the day

, 24 February 2020

(3 votes)

Smoked salmon and scrambled eggs with a glass of fizz
  • 15 Mins

  • Serves: 4

Ingredients
  • 20g unsalted butter
  • 6 free-range eggs
  • 2tbsp semi-skimmed milk
  • 8 slices white sourdough bloomer, toasted
  • 120g pack Extra Special Mild & Delicate Scottish Smoked Salmon
  • 1tbsp chopped chives
  • Roasted vine-ripened cherry tomatoes, to serve
  • Champagne or Prosecco, chilled, to serve
Method
  • Heat the butter in a large nonstick frying pan on a low setting. Whisk the eggs with the milk; season with pepper.

  • Pour the eggs into the pan; cook over a low heat, stirring constantly, until thick and set.

  • Put 2 slices of toast on each plate and top with the smoked salmon. Spoon over the eggs and sprinkle with chives. Serve with the tomatoes and a glass of Champagne or Prosecco.

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