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Scrambled Eggs and Smoked Salmon

Serves 2

  • knob of butter
  • 6 eggs
  • 50g strong cheddar cheese, grated
  • 70g smoked salmon, roughly sliced
  • 2 tbsp Greek yoghurt
  • Salt and pepper
  • 4 slices toast or English muffins
  • 1/2 lemon, chopped in half

Melt the butter in a non-stick saucepan over a medium-low heat. Crack the eggs into a jug, season with salt and pepper and mix with a fork.

Pour into the saucepan and stir, scraping the bottom of the pan. When there’s only a little runny egg left, add the cheese.

Once the cheese has melted add the Greek yoghurt and stir until combined and hot. You could add a splash of milk if it gets too dry.

Serve on toast, topped with smoked salmon and a very generous amount of cracked black pepper. Squeeze over the lemon juice just before eating, to avoid soggy bread!

UPDATE: This recipe has now been entered into a British Breakfast competition – you can find all the details on the Fingers and Toes, or Fuss Free Flavours blogs! All entrants are welcome!

6 CommentsLeave a Comment


  • Reply

    Zahra

    6 months ago

    mmm!! these look GOOD! I’m quite the egg lover myself….so this simple addition makes it more fancy…but still pretty easy! I love it! :)

  • That looks lovely Matt.

    We would love you to submit it to this months Breakfast Club.
    http://fussfreeflavours.com/2010/09/breakfast-club-4-and-a-wonderful-prize/

    • Reply

      Matt

      6 months ago

      mmm yum! But does it count as a British recipe?! :O

  • It does sound like a classic British Breakfast to me!

  • Reply

    Lindsay

    6 months ago

    Hello,
    I’m impressed you like Smoked Salmon so much…have you tried Summer Isles Foods Awarding winning Smoked Salmon from Achiltibuie in the Highlands?
    If you have then we are running a wee competition…
    Do you remember when you first tried Summer Isles Foods?
    http://www.summerislesfoods.co.uk/
    Tell us your memories of when you first tried Summer Isles Foods for a chance to win a side of smoked salmon. Enter on Facebook or email us your stories.
    (UK only entries unfortunately and closing date is 1 November)

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