Elle’s Smoked Salmon and Scrambled Eggs


Serves 2

1 knob of butter

1/2 tablespoon of truffle oil (optional)

4 large eggs, beaten

2 spring onions, roughly chopped

1 tablespoon of tarragon, finely chopped

1 tablespoon of chives, chopped

1 heaped tablespoon of cream cheese

2 heaped tablespoons of creme fraiche

1/4 cup of milk

2 slices of smoked salmon, cut into strips

Freshly cracked black pepper

Flat leaf parsley, to garnish


  1. Add the tarragon, chives, cream cheese, crème fraîche and milk to the eggs and combine, making sure there are no lumps. Set aside.
  2. In a non stick sauce or frying pan, add the butter and heat until melted.  Add the truffle oil and heat for about 30 seconds on a medium heat.
  3. Add the eggs to the sauce pan and cook, stirring occasionally until they begin to scramble.
  4. Add the salmon strips and heat for about 30 more seconds.
  5. Remove from the heat and place onto a serving dish.
  6. Sprinkle the cracked black pepper on top and garnish with some flat leafed parsley. Serve immediately.

Great as a special breakfast dish, with toast and a big cup of tea.


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