French · Brunch
Smoked Salmon Scrambled Eggs
Soft French scrambled eggs folded with flaked smoked salmon, crème fraîche and chives, cooked low and slow for silky curds. Finished with lemon and black pepper, served on toasted gluten-free bread with eggs still glossy and barely set.
$5
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
412Calories
28.3gProtein
27.5gFat
13.8gCarbs
2.4gSugar
1.9gFiber
1124mgSodium
576mgChol
12.8gSat Fat
420mgPotassium
125mgCalcium
2.7mgIron
3.1mcgVitamin B12
4.2mgVitamin C
Goes well with
Freshly brewed English breakfast tea or Darjeeling
local
Champagne or Crémant de Bourgogne
international
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack eggs into a bowl, season with salt and black pepper, and whisk until fully combined with no white streaks remaining.
2
Melt
Melt butter in a small nonstick saucepan over low heat, swirling until foaming but not browning.
3
Cook
Pour eggs into the pan and stir constantly over low heat for 5 to 6 minutes until soft, glossy curds form and still appear slightly wet.
4
Fold
Remove from heat and fold in smoked salmon, crème fraîche, and chives quickly; residual heat warms salmon without overcooking.
5
Toast
Toast the gluten-free bread slice in a toaster or under a grill on medium heat for 2 minutes until golden and crisp at edges.
6
Plate
Spoon eggs onto toasted bread, squeeze lemon juice over top, add black pepper, and serve immediately while eggs remain soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g smoked salmon
- 66 large eggs
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp crème fraîche
- 4 tbsp4 tbsp fresh chives
- 2 slice2 slice gluten-free bread
- 1 tsp1 tsp lemon juice
- a pinch of salt
- a pinch of black pepper
