Prep Time: 5 minutes
Cooking Time: 8-10 minutes
Serves: 2
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Creamy scrambled eggs with smoked salmon
One of my New Year’s resolutions is to eat breakfast everyday.  Having a nutrition background, you think I’d practice what I preach but I have a nasty habit of skipping brekkie. I find myself nibbling on all the naughty stuff  throughout the day because my blood sugar drops and I need a “quick fix”.  All in all, not eating breakfast slows the metabolism down and I end up putting on weight!

So I have started the year off by eating a low GI or high protein breakfast. I have to say, it’s working wonders, I feel satiated until lunch time, I have more energy and my concentration levels are off the charts. *Happy dance*

I love scrambled eggs, but they have to be soft and creamy. J & I often go to Carlucci’s in Tableview for a slap up breakfast. Every time we go I order the same thing(creature of habit I am), the smoked salmon scramble. Soft perfectly cooked scrambled eggs with bits of smoked salmon and spring onion on 1 slice of wholewheat bread topped with avo. Perfection.

Here’s my version of the “salmon scramble” and how to cook the eggs perfectly.

Scrambled eggs with smoked salmon and avo

Creamy Scrambled eggs with smoked salmon and fresh avo

4 free range eggs, well beaten
3 T (45 ml) salted butter
freshly ground black pepper
1-2 spring onions, finely chopped
80 g smoked salmon or salmon trout, diced or off cuts
Malden salt to taste
2 slices wholewheat, health or rye bread, toasted
1/2 ripe avo, sliced
zest of 1 lemon
Lemon wedges

Heat the butter in a medium pan over low heat (small flame or 2 if electric) until melted.
Season the beaten eggs with pepper. Not salt, the salt denatures the protein during the cooking process – which will make them rubbery and leak out water(syneresis).
Slowly cook the eggs over the low heat, you will feel tempted to turn the heat up, but don’t. Just keep stirring every so often until just set. This process will take about 8-10 minutes or so.
Remove from the heat and gently stir in the salmon and spring onions. Now season with salt and more pepper to taste.
Spoon your perfect eggs onto the toasted bread slices and top with avo and lemon zest.
Serve with lemon wedges.

Creamy scrambled eggs with smoked salmon and avo

About The Author

Food consultant, recipe developer and stylist.

5 Responses

  1. Tami

    Thx Carey. You have just made me drool and now I am hungry all of a sudden. I was doing so well! 😉 xx

    Reply
  2. Tash

    love how you do these, I tend to do my scramble also on a low heat, it does take longer but the creaminess of it is so worth the wait.. and very true about the salt, adding it later makes much difference.. cant wait to try this sometime.. =) could you by any chance try it with thinly sliced porcetta instead of salmon?

    Reply
    • Carey Erasmus

      Thanks for the visit! It is the only way I do scramble. Porcetta or bacon lardons will be a fab addition! Enjoy!

      Reply
      • Tash

        Sure will.. 🙂 and its a pleasure.. You have a great site, there’s loads of great recipes here.. Hope you’re having a great week.. 🙂

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