Scrambled eggs with smoked sockeye salmon
Fish tales
Magazine

Scrambled Eggs & Smoked Salmon

Recipe (lunch, starter)

I love scrambled eggs for breakfast or lunch, it is quick and easy to make with only a few ingredients, and tastes delicious! I pimp my scrambled eggs with some amazing smoked MSC certified sockeye salmon, and to really finish of the dish, I add some crispy salmon roe.. mouthwatering! Enjoy.

  • 1

    Grill the slices of bread.

  • 2

    Beat the eggs together with the milk, season with salt and pepper. Cut the salmon in small chunks. Finely slice the chives.

  • 3

    Heat the butter in a small saucepan on low heat. Pour in the egg mixture. Every 10 seconds, stir the eggs with a spoon or scraper, then leave it again for 10 seconds. As soon as the egg is almost cooked, add the salmon and half of the chives, heat this for 1 minute.

  • 4

    Serve the egg on top of the toast and garnish with salmon roe and the chives. Season with fresh pepper.

Ingredients

  • - 2 slices of bread

  • - 4 eggs

  • - 10 ml whole milk

  • - 10 g butter

  • - 160 g smoked sockeye salmon

  • - handful of fresh chives

  • - salt and pepper

  • - 1 tsp salmon roe (optional)

  • 15 min
  • 2 persons