Scrambled Eggs with Smoked Salmon


  • 8 slices of pumpernickel bread
  • 1/2 cup of butter, softened
  • 3/4 lb of smoked salmon
  • 12 eggs
  • 8 tbs heavy cream
  • 8 tbs of creme fraiche or sour cream
  • kosher salt and fresh cracked black pepper to taste
  • 8 tbs of salmon caviar
  • fresh dill sprigs for garnish
This is a great dish for a classy brunch which can be served with sparkling wine of champagne.


  • Spread the slices of bread with half of the butter and place them on 8 individual plates.
  • Arrange the smoked salmon on top and cut each slice in half. Set aside while you make the scrambled eggs.
  • Lightly beat the eggs together and season with salt and pepper.
  • Melt the remaining butter in a pan ¬†until it is sizzling, then ¬†quickly pour in the beaten eggs, stirring vigorously with a wooden spoon. Do not let the eggs burn.
  • Stir constantly until the eggs begin to thicken, just before they finish cooking and are still very loose, stir in the cream.
  • Remove the pan from the heat and stir in the creme fraiche or sour cream. Season with salt and pepper.
  • Spoon the scrambled eggs on to the smoked salmon and bread on each plate.
  • Top each serving with a spoonful of salmon caviar and garnish with fresh dill sprigs.

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