French · Breakfast
Smoked Salmon Scrambled Eggs
Soft-curd scrambled eggs folded with smoked salmon, crème fraîche, and chives, cooked gently in butter until barely set. Finished with black pepper and lemon zest, served on toasted sourdough. A French bistro breakfast built on silky curds and rich, delicate flavours.
$5
6 minsPrep
7 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
412Calories
29.1gProtein
23.2gFat
23.4gCarbs
1.8gSugar
1.4gFiber
1156mgSodium
582mgChol
11.3gSat Fat
485mgPotassium
156mgCalcium
3.2mgIron
4.8mcgVitamin B12
3.1mgVitamin C
gluten-free-adaptable
low-calorie
herb-salt
all-time-classics
breakfast
gluten-free
Instructions
1
Prep
Crack eggs into a bowl, season lightly with salt and black pepper, and whisk for 20 seconds until uniform in colour.
2
Melt
Heat butter in a small nonstick pan over low heat for 1 minute until foaming but not browning.
3
Scramble
Pour eggs into the pan, stirring constantly over low heat for 4 to 5 minutes, pulling curds from edges to centre until soft, glossy, and barely set.
4
Fold
Remove from heat and fold in crème fraîche, smoked salmon, and half the chives until just combined and salmon is warmed through.
5
Toast
Meanwhile, toast sourdough slice until golden and crisp, about 2 to 3 minutes.
6
Plate
Spoon eggs onto toasted sourdough, scatter remaining chives and lemon zest over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 3 tbsp3 tbsp butter
- 3 tbsp3 tbsp creme fraiche
- 4 tbsp4 tbsp chives
- 1/2 tsp1/2 tsp lemon zest
- 2 slice2 slice sourdough bread
- 7 oz200g cold-smoked salmon
- salt, to taste
- black pepper, to taste
