Scrambled eggs on toast with smoked salmon

You will need

  • Small non-stick frying pan
  • Small baking sheet
  • Small jug
  • Wire whisk
  • Spatula

Ingredients

Serves 1
  • 2 large free-range egg
  • 2 tbsp of single cream
  • 1 tbsp of butter
  • 2 thin slices of smoked salmon
  • 1 slice sourdough, grilled or toasted
  • Freshly ground black pepper
  • Salt

Garnish

  • 3 cherry tomatoes
  • 1 tsp of olive oil
  • Freshly ground black pepper
  • Salt

Preparation Method

10 minutes
  1. Preheat the oven to 180˚C/Gas Mark 4.
  2. Place cherry tomatoes on small baking sheet and drizzle with over the olive oil and season with salt and freshly ground black pepper. Roast tomatoes in the oven for about 10 minutes or until collapse. Set aside in warm place.
  3. Whisk the eggs in a jug until small bubbles appear.
  4. Melt the butter in a small non-stick frying pan over medium-low heat. Pour the eggs into the frying pan. When the eggs begin to set, remove a pan from the heat immediately and add cream, and finish seasoning with freshly ground black pepper and salt.
  5. Pour scrambled eggs over warm toast, drape smoked salmon over the eggs, and serve with roasted cherry tomatoes.

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