Keera's Dad's Smoked Salmon & Scrambled Eggs on Toast

Cooking time
Serves4 people
Keera's Dad's Smoked Salmon & Scrambled Eggs on Toast

"We always have the most delicious, buttery smoked salmon and scrambled eggs on Christmas morning made by my dad, Sundeep. He’s been making this breakfast on Christmas day for as long as I can remember. Growing up, my dad was always off to work in the mornings so we didn’t have breakfast together very often. We always really valued Christmas week together. I love it so much because it’s just the perfect Christmas breakfast – it’s more indulgent and special than any other time of year." Keera, Customer Services


  • 4 slices of sourdough bread
  • A handful of chives
  • 200g smoked salmon
  • 8 eggs
  • 70g butter, plus extra for the toast
  • Bucks fizz and coffee, to serve

Prep: 5 mins | Cook: 3-4 mins

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1. Cut 4 thick slices of sourdough bread. Finely chop the chives and slide them into a bowl. Shred the smoked salmon into medium-sized pieces. Pop both aside, separately, for later. Crack the eggs into a large bowl and add a good pinch of salt. Give the eggs a good whisk with a fork till well mixed.
2. Pour 1 tbsp oil into a large frying pan and warm to a medium-low heat. Add most of the butter and melt. When the butter has melted, pour the beaten eggs into the pan. Stir the eggs well and cook for 3-4 mins, stirring frequently, till most of the eggs are loosely set. While the eggs cook, pop the sourdough into a toaster.
3. Stir most of the smoked salmon into the eggs, along with the remaining butter and add a good pinch of pepper. Remove the pan from the heat when the eggs still look a little undercooked - they will continue to cook in the residual heat of the pan.
4. Butter the sourdough toast and arrange it on warm plates. Spoon over the eggs and top with the remaining shredded smoked salmon. Sprinkle over a pinch of chives. Serve the scrambled eggs and smoked salmon with buck's fizz and/or coffee on the side.
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