Scrambled eggs with smoked salmon and chives | Fish Tales
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Scrambled eggs with smoked wild sockeye salmon and chives

Recipe (breakfast, lunch)

Nothing makes a breakfast or brunch more complete than eggs. These perfectly scrambled eggs with smoked salmon and chives will make you want to get up out of bed on a lazy Sunday.

  • 1

    Open the salmon packaging - remove the interleaves - and thinly slice the salmon.

  • 2

    Toast the slices of bread.

  • 3

    Crack the eggs into a bowl and mix them with a splash of milk. Add a pinch of salt and pepper.

  • 4

    Finely chop the chives.

  • 5

    Melt the butter in a frying pan on medium heat.

  • 6

    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 the chives, heat this for 1 minute.

  • 7

    Serve the scrambled eggs when they’re still silky.

  • 8

    Add some rocket, chives, salt and pepper on top.


  • - 100 g (Sockeye) salmon

  • - 2 slices of bread

  • - 4 eggs

  • - a splash of milk

  • - salt and pepper

  • - 10 stalks of chives

  • - 20 g butter

  • - rocket

  • 2 persons