Smoked Salmon with Scrambled Eggs on Wholemeal Bread

5 from 4 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people


  • 4 piece Eggs
  • 100 ml Milk
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 tsp Ground turmeric
  • 2 tbsp Rapeseed oil
  • 100 g Sliced ​​smoked salmon
  • 2 Discs Whole grain bread
  • 1 tbsp Butter
  • 1 Cup Chive rolls
  • 2 piece Radish


  • Beat 2 eggs each, mix / whisk with milk (50 ml), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), 2 teaspoons of chopped leek rolls and ½ teaspoon of ground turmeric. Do the same with the other half. Divide the salmon in half and cut into strips. Heat the rapeseed oil (1 tbsp) in a pan, add the egg and chives mixture, reduce the temperature and let everything set slowly. Use the pan pusher to push the scrambled eggs back and forth until they are lightly thickened. Do the same with the second half. Lubricate the wholemeal bread with butter (½ tbsp each), place / drape the scrambled eggs on top, add the salmon strips, sprinkle the scrambled eggs with the remaining chopped leek rolls and garnish with a radish, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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