Scrambled Egg with Smoked Salmon and Salad Cress

You Will Need

  • 4 large free-range eggs
  • 15g salted butter
  • 2 tbsp milk
  • 2 – 4 slices smoked salmon, depending on size
  • 2 – 4 slices of sourdough bread, depending on size, toasted
  • 1 punnet of salad cress
  • Freshly ground black pepper and salt


Did someone say brunch? Waves of smoked salmon folded into fluffy scrambled eggs, finished off with a peppery salad cress hit, this dish is the best way to enjoy your eggs in the morning.


  1. Melt the butter in a small saucepan over a medium heat until it’s foaming.
  2. Whisk the eggs, milk, cracked pepper and a pinch of salt in a bowl and add to the saucepan.
  3. Stir the eggs continuously until they are soft, smooth and still a little bit runny. The egg will continue to cook even when the heat is turned off, leave them in the pan while you butter your toast if desired.
  4. Add snipped salad cress onto the toast, spoon over the scrambled eggs and top with waves of smoked salmon.
  5. Grind over black pepper, garnish with the rest of the salad cress and serve.

Serves: 2
Difficulty: Easy