Smoked Salmon & Cream Cheese Scrambled Eggs on Toast
Soft folds of cream-cheese-laced egg piled on craggy sourdough, ribbons of smoked salmon alongside, capers and chives scattered over, and a bright squeeze of lemon hitting the plate just as it lands.
Ingredients
Serves 2- 4eggs
- 100 gsmoked salmon
- 2thick slices sourdough bread, about 100 g total
- black pepper
- 2 tbspcream cheese
- 2 tbspmilk
- 20 gbutter
- 1 tbspcapers, rinsed
- 15 mllemon juice
- 15 gchives, snipped
- Fine salt
Method
- Whisk the eggs and milk until combined. Add black pepper; wait until serving to taste for salt because the salmon and capers already provide it.
- Melt the butter in a non-stick saucepan over low heat until foaming gently.
- Pour in the eggs and stir with a spatula, scraping the base and sides. Cook for 4–5 minutes until soft curds form and there is no pool of liquid egg, then take off the heat.
- Fold in the cream cheese off the heat so it softens through the eggs.
- Meanwhile, toast the sourdough until golden.
- Divide the eggs between the toast slices. Add the smoked salmon, capers and snipped chives, then spoon 15 ml lemon juice over the salmon. Taste before adding salt and serve straight away.
Per serving
- kcal
- 527
- protein
- 34.6g
- fibre
- 2.5g
- carbs
- 28.4g
- fat
- 30g
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