Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

Using homemade cured smoky salmon, creamy scrambled eggs on toasted sourdough, this classic, tasty and nutritious brunch dish will have you brunching in style!  

Creamy Scrambled Eggs Recipe

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 1


  • Knob of British Butter - unsalted
  • 2 Free range British Eggs (we used the wonderful local Cacklebean Eggs)
  • 50ml British Double cream
  • Pinch of Salt & Cracked Black Pepper


  1. Heat a non-stick pan on medium/high heat
  2. Gently whisk the eggs, cream, salt and pepper in a bowl
  3. Add butter to the pan and gently melt
  4. Add the egg mixture and stir
  5. Then leave to cook gently for around 20 seconds
  6. Then move the set egg from the outside into the centre of the pan using a rubber spatula and scraping any set egg off the bottom
  7. Cook for a further 20 seconds
  8. Repeat Step 6.
  9. Once the eggs are almost set, remove from the heat and leave to one side whilst the eggs continue to set to your liking in the pan
  10. Give one final stir and serve immediately


We hope that you enjoy this recipe- check out all of our brilliant curing kits in our Homemade Curing Kit Range!

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