Smoked Salmon and Salad Cress Scrambled Eggs

You Will Need

  • 4 large free-range eggs
  • 15g salted butter
  • 2 tbsp milk
  • 2 – 4 slices of 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


Liven up your scrambled eggs with a sprinkling of salad cress and waves of delicious smoked salmon. A quick and easy brunch dish, this recipe adds a contemporary twist to simple scrambled eggs.


  1. Melt the butter in a small saucepan over a medium heat until it’s foaming.
  2. Whisk the eggs, milk, freshly ground black 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. Then add the smoked salmon and cook for 1 to 2 minutes. Add snipped salad cress onto the scrambled eggs and serve.

Difficulty: Easy
Serves: 2