Breakfasts

Creamy Scrambled Eggs with Irish Smoked Salmon

A luxury, high-traffic breakfast option that comes together in under 10 minutes. Silky, slow-cooked scrambled eggs rich with Irish butter, folded gently with ribbons of premium oak-smoked salmon.

5 mins
Prep
5 mins
Cook
2
Servings

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Ingredients

  • 4 large free-range eggs
  • 2 tbsp double cream or milk
  • 30g Irish salted butter
  • 100g premium Irish smoked salmon, torn into strips
  • Fresh chives, finely snipped
  • Black pepper and toasted soda bread to serve

Method

  1. In a bowl, crack the eggs, add the double cream or milk, and season with a tiny pinch of salt and a healthy crack of black pepper. Whisk lightly with a fork.
  2. Melt the butter in a small saucepan or non-stick frying pan over a low heat until foaming.
  3. Pour in the egg mixture. Let it sit undisturbed for 20 seconds, then begin to stir gently with a silicone spatula, drawing the egg from the edges to the center.
  4. Keep cooking slowly over low heat for 2-3 minutes, stirring continuously, until the eggs form soft, velvety, slightly wet curds. Remove from the heat immediately (they will continue to cook in the residual pan heat).
  5. Gently fold the torn strips of smoked salmon and most of the fresh chives directly into the warm scrambled eggs.
  6. Pile onto thick slices of toasted brown soda bread and garnish with the remaining chives.