Breakfast Week

Scramble Eggs with Smoked Salmon

Celebrate Breakfast Week with this decadent breakfast from the Take a Box of Eggs cookbook.

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Calories ?766 per portion
Fat 55g (25.2g sat) per portion


  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)


  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.



Take a Box of EggsBuy the brilliant
Take a Box of Eggs
cookbook at just £7.49.

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