Super Easy Smoked Salmon with Scrambled Eggs

This really is the easiest recipe ever! It is adapted from Jamie Oliver’s ‘Smoked salmon, eggs & sourdough’ recipe, which we love for it’s simplicity. It works just as well with smoked trout.

Serves 2     Prep: 5mins   Cooking: 10mins

Staal products in this recipe

cold smoked salmon on bread

Cold Smoked Salmon Slices

View product
Add these Staal products to basket


4 slices Staal Smokehouse Smoked Salmon
2 slices sourdough or crusty white bread
30 g butter, plus a little extra for spreading
6 large free-range eggs
1 lemon
Fresh dill
Black pepper


  1. Put the sourdough or crusty white bread on to toast.
  2. Melt the butter in a small saucepan over a medium heat until it’s bubbling.
  3. Whisk the eggs in a bowl and add the mixture to the saucepan. Stir the eggs continuously until they are almost cooked, then remove from the heat (the eggs will continue to cook after the heat is turned off).
  4. Season the scrambled eggs with salt and freshly ground black pepper to taste.
  5. Butter the slices of toast and place on separate plates, then pour half of the scrambled eggs onto each piece of toast.
  6. Lay 2 slices of smoked salmon over the scrambled eggs on each plate. Quarter the lemon to make wedges, and place a wedge on each plate. Snip some fresh dill and sprinkle over to serve.

Recipe adapted from

Back to recipes

About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

Learn More