Scrambled egg with smoked salmon recipe

34 ratings Rate
  • Serves 1
  • 10 mins to prepare and 5 mins to cook
  • 538 calories / serving
Add this recipe to your binder.
  1. In a medium bowl crack the eggs, add the milk and a little seasoning. Beat until smooth with an egg whisk.
  2. Put the bread in a toaster, cook until golden and keep warm.
  3. Meanwhile, prepare the asparagus by trimming the stalk off, then place in a pan of boiling water for 5 minutes or until tender.
  4. Whilst the asparagus cooks heat another pan, add the butter and when it melts, pour in the egg. Cook over a gentle heat, stirring with the wooden spoon until the egg has scrambled.
  5. Spoon the eggs onto a plate, top with the smoked salmon and toast hearts. Scatter over the chives and serve.
  • Ingredients

  • 2 medium free-range eggs
  • 2 tbsp milk or cream
  • 2 slices white bread
  • a few Redmere Farms asparagus spears
  • knob of butter
  • 1 slice of smoked salmon
  • snipped fresh chives
  • Energy 2250kj 538kcal 27%
  • Fat 30g 42%
  • Saturates 12g 59%
  • Sugars 5g 5%
  • Salt 4.8g 80%

of the reference intake
Carbohydrate 35.5g Protein 36.3g Fibre 3.5g


Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.