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Scrambled eggs with smoked salmon

This recipe is not only a sustaining breakfast but also makes a quick and easy light brunch or lunch.


Preparation time: 10 minutes

Cooking time: 8 Minutes

Serves: 2


  • 4 organic eggs, at room temperature

  • 80 ml (1/3 cup) organic whole milk

  • freshly ground black pepper

  • 1 tablespoon thinly sliced chives

  • 1 tablespoon finely chopped dill

  • 100 g wild smoked salmon, chopped

  • 30 g organic baby spinach leaves, chopped

  • 2 slices grainy bread


  • Whisk together the eggs, milk, pepper, chives and dill in a small bowl.

  • Heat a large non-stick frying pan over medium heat. Add the egg mixture and cook for about 30 seconds, or until the eggs start to set around the edges. Using a wooden spatula, gently fold the eggs over, then repeat the folding process until the eggs are just cooked. The eggs should be quite soft.

  • Gently stir in the salmon and spinach until the salmon is heated through and the spinach is wilted. Serve the eggs on toasted grainy bread.

Nutrition (per serve):

Calories 338; Fat 14.8 g; Sat.Fat 4 g;  Carbs 21 g; Sugar 8 g; Fiber 3 g; Protein 30 g

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