Jamie Oliver

Smoked salmon and scrambled eggs

A breakfast classic on toast

Smoked salmon and scrambled eggs

Serves 2
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    547
    27%
  • Fat
    38g
    54%
  • Saturates
    14.1g
    71%
  • Protein
    33.7g
    67%
  • Carbs
    19.8g
    8%
  • Sugars
    1.1g
    1%
  • Salt
    3.22g
    54%
  • Fibre
    0.6g
    -

Of an adult's reference intake

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Ingredients

  • 2 slices sourdough or crusty white bread
  • 30 g butter , plus a little extra for spreading
  • 6 large free-range eggs
  • 1 lemon
  • 4 slices smoked salmon , from sustainable sources, ask your fishmonger
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Method

  1. Put the bread on to toast.
  2. Melt the butter in a small saucepan over a moderate heat until it’s foaming.
  3. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.
  4. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
  5. Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

Tip

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Nutrition per serving
  • Calories
    547
    27%
  • Fat
    38g
    54%
  • Saturates
    14.1g
    71%
  • Protein
    33.7g
    67%
  • Carbs
    19.8g
    8%
  • Sugars
    1.1g
    1%
  • Salt
    3.22g
    54%
  • Fibre
    0.6g
    -

Of an adult's reference intake