Scrambled eggs with smoked salmon


Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

Breakfasts: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Scrambled eggs are delicious served with toast, as a filling for croissants, or alternatively, in puff pastry cases. The key to making really creamy scrambled eggs is not to overcook them.


  • 125 g (4 oz) smoked salmon
  • 10 eggs
  • 80


  1. Set aside a few whole pieces of smoked salmon for decoration. Finely chop the rest and set aside.
  2. In a bowl, whisk the eggs with the cream and season with salt and pepper.
  3. Melt the butter in a frying pan. Add the eggs and cook over medium heat, stirring constantly, for about 3–5 minutes, or until the eggs are thick and creamy but still have a flowing con