Tom Kerridge's Quick & Easy: Smoked Salmon & Scrambled Eggs

By Tom Kerridge · 10 min

Ingredients

Instructions

1. Melt the butter gently in a saucepan. Whisk the eggs in a bowl and pour them into the pan.
2. Cook the eggs gently until they start to firm up, then add the double cream and an extra nob of butter.
3. When the eggs reach the desired texture, season with salt and cracked black pepper. Spoon them onto the toast, lay the smoked salmon on top, sprinkle with the chives and serve.

Summarized from Tom Kerridge's video. Watch it for the details.

More recipes with

EggCreamBreadSourdough breadSmoked salmon