Scrambled Eggs with Smoked Salmon

If you prefer your scrambled eggs chunkier, don’t whisk the egg and cream mixture – pour or break the eggs straight into the pan and then add the cream, stirring continuously. Leave it to set for a minute or so and then give it a gentle stir, barely breaking up the egg mixture so it stays very fluffy and light.
Smoked Salmon Scrambled Eggs
serves 4


4 eggs
2 tablespoons cream
1 tablespoon snipped fresh chives
1 tablespoon olive oil
300g smoked salmon ribbons
4 slices of 100% spelt sourdough bread
sea salt and freshly ground black pepper
fresh long chives, to garnish (optional)


Preheat the grill. Whisk together the eggs, cream, chives and plenty of freshly ground black pepper. Heat a drizzle of olive oil to a non-stick frying pan. Add the egg mixture and whisk continuously for 2–3 minutes, until just set but still soft. Remove from the heat, as they will continue to cook. Check the seasoning and add a pinch of salt if you think it needs it.
Meanwhile, toast the bread on a griddle pan and then drizzle each piece of toast with the rest of the olive oil and cut into pieces.
Arrange the griddled bread on plates and top each one with the scrambled eggs and arrange the smoked salmon alongside. Garnish with the chives, if using, to serve.

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