Scrambled Eggs and Smoked Salmon with Creme Fraiche

on Monday, 01 August 2016.

Not only tasty, it provides a great source of Vitamin D both from the eggs and the smoked salmon.

Last year, I received a very special birthday gift from my family, ‘Four Little Red Hens’.  Easy to care for and very endearing, we give them food and shelter, they give us amazing fresh eggs every day!




This ambrosial recipe for Scrambled Eggs and Smoked Salmon is supper, breakfast, brunch or lunch.




Serves 2




4 fresh eggs, preferably free range


75g smoked salmon trimmings, chopped


2 tbs creme fraiche


1 knob of butter


2 wholemeal bagels toasted and buttered


1 tsp chopped fresh chives for garnish, (optional)


freshly ground black pepper





Put a small pan on a medium heat on hob.


Add knob of butter and melt.


Beat eggs lightly in a bowl, season with ground black pepper and add to pan with melted butter. Stir continuously with a wooden spoon.


As the egg begins to solidify (this should take 2-3 minutes) add the creme fraiche and mix through followed by the chopped smoked salmon trimmings.


Keep stirring and when the mixture becomes a ‘soft and creamy mass’, remove from heat and serve on toasted wholemeal bagels.  Garnish with freshly chopped chives if desired.  Enjoy!