📝 About This Recipe
A quintessential cornerstone of the sophisticated British breakfast, this dish elevates humble eggs into a velvet-textured masterpiece. By using the classic French-influenced 'low and slow' technique favored in top London hotels, the eggs achieve a custard-like consistency that perfectly complements the salty, cool ribbons of premium Scottish smoked salmon. It is an indulgent, protein-rich start to the day that balances the richness of farm-fresh butter with the bright, herbal notes of fresh garden chives.
🥗 Ingredients
The Eggs
- 5 pieces Large organic eggs (preferably pasture-raised with deep orange yolks)
- 2 tablespoons Double cream (or heavy whipping cream)
- 25 grams Unsalted butter (cold and cubed)
- 1/4 teaspoon Sea salt (Maldon flakes are ideal)
- 1 pinch White pepper (finely ground to maintain the color of the eggs)
The Salmon and Garnish
- 100 grams Smoked Salmon (high-quality cold-smoked Scottish salmon, thinly sliced)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 piece Lemon (cut into wedges for serving)
- 1 teaspoon Capers (drained and patted dry)
For Serving
- 2 thick slices Sourdough bread (or traditional English muffins)
- 1 tablespoon Salted butter (softened, for the toast)
👨🍳 Instructions
-
1
Begin by preparing the smoked salmon. Take the slices out of the refrigerator 10 minutes before cooking to take the chill off. Cut the salmon into bite-sized ribbons or delicate shards.
-
2
Crack the five eggs into a medium glass mixing bowl. Add the double cream, sea salt, and white pepper.
-
3
Whisk the eggs vigorously with a fork or balloon whisk for about 30 seconds until the yolks and whites are fully combined and no streaks remain. Avoid over-whisking to the point of foaminess.
-
4
Place a heavy-bottomed non-stick frying pan or a small saucepan over medium-low heat. Add the 25g of cold cubed butter.
-
5
Allow the butter to melt slowly. Once it begins to foam but before it browns, pour in the egg mixture.
-
6
Let the eggs sit undisturbed for about 20 seconds until a very thin layer sets on the bottom.
-
7
Using a heat-resistant silicone spatula, gently draw the eggs from the edges toward the center. This creates large, soft curds.
-
8
Continue cooking over low heat, stirring slowly and occasionally. The key is 'low and slow'; if the eggs sizzle, the heat is too high.
-
9
While the eggs are cooking, toast your sourdough slices until golden brown. Immediately spread with softened salted butter.
-
10
When the eggs are about 75% cooked—meaning they look thickened and creamy but still slightly wet—fold in half of the smoked salmon ribbons.
-
11
Remove the pan from the heat immediately. The residual heat will finish cooking the eggs to a perfect, soft scramble without making them rubbery.
-
12
Gently fold in half of the snipped chives, ensuring they are evenly distributed.
-
13
Divide the buttery toast between two warmed plates. Spoon the creamy scrambled eggs generously over the bread.
-
14
Top with the remaining ribbons of smoked salmon and the rest of the chives. Scatter a few capers over the top for a pop of acidity.
-
15
Serve immediately with a fresh lemon wedge on the side to brighten the rich flavors.
💡 Chef's Tips
Use the highest quality eggs you can find; the color and flavor of the yolk define this dish. Never use high heat; high heat causes the proteins to seize, resulting in watery, tough eggs. Always remove the eggs from the pan while they still look slightly 'undercooked' as they continue to firm up on the plate. If you don't have double cream, a tablespoon of crème fraîche added at the very end provides a lovely tang. Warm your plates in the oven for a few minutes; cold plates are the enemy of soft scrambled eggs.
🍽️ Serving Suggestions
Pair with a hot pot of Earl Grey tea or a crisp glass of Buck's Fizz (Mimosa) for a celebratory brunch. Serve alongside a small heap of fresh watercress lightly dressed in lemon juice and olive oil. A side of roasted vine tomatoes adds a sweet, acidic contrast to the rich salmon. For a truly decadent British experience, add a small dollop of lumpfish caviar or trout roe on top.