Herby Scrambled Eggs with Smoked Salmon
A very quick easy breakfast but ever so fresh & flavoursome with the mint and chives added to the scrambled eggs!  
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 mins
Ingredients
  • 4 thick slices smoked salmon
  • 8 large free range eggs
  • 2 tbsp double cream
  • 30 g salted butter
  • 1 tbsp fresh chives (chopped)
  • 1/2 tbsp fresh mint (chopped)
  • sea salt & pepper (freshly ground)
  • 4 slices toast (buttered)
Instructions
  1. Preheat the grill to medium and place the smoked salmon on a baking tray.
  2. Place the eggs in a bowl and whisk together, add the cream, season with salt and pepper.
  3. In a large non-stick pan, melt the butter until foaming, then add the eggs and cook very gently over a low heat, stirring with a whisk. As soon as the scrambled eggs start to come together, remove from the heat.
  4. Place the salmon under the grill to warm through.
  5. Add the chopped herbs into the eggs and mix through.
  6. To serve, place the buttered toast onto a plate and top with the scrambled eggs and smoked salmon, enjoy!