Eggs with smoked salmon

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Eggs with smoked salmon
Total: 20 minutes
Prep: 5 minutes
Servings: 4


  • 4 slices whole-wheat bread, toasted
  • 9 oz. smoked salmon
  • 8 eggs
  • 4 tablespoons heavy cream
  • 1 ½ tablespoon butter
  • Salt and pepper, to taste
  • 1 tablespoon parsley, chopped


  • Beat the eggs in a bowl. Add heavy cream, salt, and pepper and mix to combine.
  • Melt the butter in a skillet over medium heat and pour in the eggs.
  • Reduce the heat to medium-low. Cook and stir until the eggs are cooked through but still slightly moist, not dry. Use a spatula to move the eggs across the skillet.
  • Serve the eggs on toasted bread slices, topped with smoked salmon.
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