The breakfast edit 01

Smoked salmon
& scrambled eggs.

Soft scrambled eggs, silky smoked salmon and crisp rye toast. Follow the recipe, one picture at a time.

1 serving · 5 ingredients · 3 steps

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Soft golden scrambled eggs with smoked salmon folded through, served on one slice of rye toast on a dark plate. — The finished breakfast. Soft eggs and smoked salmon on toasted rye. Makes one serving.

Two eggs, a bowl of egg whites, smoked salmon, a slice of rye bread and olive oil spray arranged on a dark worktop. — Gather your ingredients. 2 large Eggs. 2 Egg whites. 60 g Smoked salmon. 1 slice Rye bread. 2 sprays Olive oil spray

Two whole eggs and extra egg whites in a clear mixing bowl with a whisk and black pepper. — Beat the eggs. Beat the two whole eggs and two egg whites together, then season to taste.

A silicone spatula pulling soft scrambled egg curds together in a dark non-stick frying pan. — Keep the heat low. Use the two sprays of oil in a non-stick pan. Scramble slowly over low heat and take the pan off while the eggs still look soft.

The finished scrambled eggs and pink smoked salmon on crisp rye toast, ready to serve. — Fold, toast & serve. Fold the smoked salmon through off the heat so it warms without cooking. Serve on the toasted rye.

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