Smoked Salmon Scrambled Eggs
Silky, slow-scrambled eggs finished with crème fraîche and draped with Scottish smoked salmon. A luxurious low-carb breakfast that's ready in 13 minutes.
Prep
5min
Cook
8min
Total
13min
Serves
2
Per Serving
2g
Net Carbs
28g
Protein
22g
Fat
320
Calories
0g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
Start your morning with a touch of luxury with these slow-cooked, silky scrambled eggs. The combination of cool, salty smoked salmon and warm, creamy curds makes for a breakfast that feels incredibly special despite taking only minutes to prepare.
Ingredients
- 6 large free-range eggs
- 100g Scottish smoked salmon, torn into strips
- 1 tbsp unsalted butter
- 2 tbsp full-fat crème fraîche
- 1 tbsp fresh chives, finely snipped
- Juice of ½ lemon
- Freshly ground black pepper
- A pinch of flaked sea salt
Method
-
Beat the eggs. Crack the eggs into a bowl, season with a pinch of salt and a generous grind of black pepper, and whisk until the yolks and whites are fully combined.
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Start low and slow. Melt the butter in a non-stick saucepan over the lowest heat possible. Pour in the beaten eggs and leave them for 30 seconds without stirring.
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Fold gently. Using a rubber spatula, draw the eggs slowly from the edges into the centre. Continue folding every 20–30 seconds, allowing the eggs to set in soft, creamy curds. The whole process should take 6–8 minutes — resist the urge to rush it.
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Finish off the heat. When the eggs are almost set but still look slightly underdone, take the pan off the heat. Stir through the crème fraîche; the residual heat will finish cooking them to a perfectly silky consistency.
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Plate and serve. Spoon the scrambled eggs onto plates. Lay the smoked salmon over the top, squeeze over a little lemon juice, and scatter with chives. Serve straight away.
Tips & Swaps
- Low heat is everything. Rushed scrambled eggs turn rubbery. Give them time on the lowest heat your hob allows.
- Crème fraîche substitute. Full-fat cream cheese or a small knob of cold butter stirred in at the end works just as well.
- Make it more substantial. Serve alongside sliced avocado or a handful of watercress dressed with lemon and olive oil.
- Leftovers. Scrambled eggs don’t keep well — make only as many as you’ll eat immediately.
Key Takeaways
- Net carbs: 2g per serving — suitable for keto and low-carb diets
- Cook time: 13 minutes total (5 prep + 8 cook)
- Key ingredient: Scottish smoked salmon (adds a luxurious, salty contrast to the creamy, slow-cooked eggs).
- Best for: A high-protein, elegant breakfast or brunch that’s ready in under 15 minutes.