Can I prepare the egg mixture ahead of time?
You can whisk the eggs with milk, salt, and pepper up to an hour in advance and keep it refrigerated. Add chives and salmon just before cooking.
BREAKFAST
Scottish Smoked Salmon and Scrambled Eggs with Chives
This classic Scottish breakfast combines delicate smoked salmon with perfectly scrambled eggs, brightened by fresh chives. It's a simple yet elegant dish that's quick to prepare and satisfying for any morning.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the 4 large eggs, 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until just combined, being careful not to over-whisk.
02
Melt 1 tablespoon of unsalted butter in a non-stick skillet over medium-low heat. Ensure the butter coats the bottom of the pan.
03
Pour the egg mixture into the skillet. Allow the eggs to set slightly around the edges for 1 minute without stirring.
04
Gently push the cooked egg from the edges towards the center with a silicone spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process for 2-3 minutes, until the eggs are mostly set but still slightly moist.
05
Remove the skillet from the heat. Gently fold in the 4 ounces of thinly sliced smoked salmon and 1 tablespoon of the finely chopped fresh chives.
06
Serve immediately, garnished with the remaining 1 tablespoon of fresh chives.
About This Recipe
This classic Scottish breakfast combines delicate smoked salmon with perfectly scrambled eggs, brightened by fresh chives. It's a simple yet elegant dish that's quick to prepare and satisfying for any morning.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra creamy scrambled eggs, use heavy cream instead of milk. Adjust the amount of smoked salmon to your preference. A squeeze of fresh lemon juice over the finished dish can enhance the flavors.
Easy Substitutions
You can substitute dill or parsley for chives. If you don't have smoked salmon, cooked and flaked salmon or even smoked trout can be used. For a dairy-free version, use a plant-based milk and olive oil or a dairy-free butter alternative.
Storage & Reheating
This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture of the eggs may change upon reheating. Reheat gently in a microwave or a non-stick pan over low heat.
Serving Suggestions
Serve with toasted sourdough bread or traditional Scottish oatcakes. A side of roasted cherry tomatoes or a simple green salad would complement the richness of the salmon and eggs. A dollop of crème fraîche or a sprinkle of capers can also be a delightful addition.
Common Mistakes
Overcooking the eggs is the most common mistake, leading to a dry, rubbery texture. Cook over low to medium-low heat and remove from heat when still slightly moist. Over-whisking the eggs can incorporate too much air, making them foamy rather than creamy. Using too high heat will cook the eggs too quickly and unevenly. Adding the smoked salmon too early can cause it to cook and lose its delicate texture; fold it in at the very end.
Frequently Asked Questions
What kind of smoked salmon should I use?
Any good quality cold-smoked salmon will work well. Look for thinly sliced varieties for the best texture.
Can I add other ingredients?
Absolutely! Sautéed spinach, a pinch of red pepper flakes, or a touch of lemon zest can be lovely additions.
MORE TO KNOW
The key to perfect scrambled eggs is low heat and gentle stirring. This prevents them from becoming rubbery and ensures a creamy, custardy texture. Removing the eggs from the heat while they are still slightly moist allows them to finish cooking with residual heat, preventing overcooking. The addition of milk or cream helps to tenderize the eggs and adds richness. For the best flavor, use high-quality smoked salmon.
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