Scrambled Eggs and Salmon on Brioche


Preparation info

  • Serves


    • Difficulty


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 4 eggs
  • 80 ml ( fl oz/ cup) cre


  1. Crack the eggs into a bowl, add the cream and beat together well. Season with salt and pepper.
  2. Melt the butter in a non-stick frying pan. When it starts to sizzle, add the eggs and reduce the heat to low. Using a flat-ended wooden spoon, push the mixture around until it starts to set, then fold in the salmon and dill. Continue to cook until the eg