Smoked Salmon & Egg Scramble

Silky soft-scrambled eggs folded with smoked salmon, capers, and fresh dill. A luxurious, no-dairy breakfast that feels like a fancy brunch and takes only 10 minutes.

What You Need

• 4 large eggs
• 2 oz smoked salmon, torn into pieces
• 1 tablespoon capers
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil or dairy-free spread
• Salt and pepper to taste
• Sliced cucumber or avocado, to serve

Method

1. Crack eggs into a bowl. Season lightly with salt and pepper and whisk gently.
2. Heat olive oil in a non-stick pan over medium-low heat.
3. Add eggs and cook slowly, folding gently every 30 seconds, until just softly set.
4. Remove from heat while slightly underdone — residual heat will finish them.
5. Fold in smoked salmon, capers, and dill.
6. Serve immediately with sliced cucumber or avocado.

Tips & Notes

• Low heat and patience are the key to perfectly creamy scrambled eggs — resist the urge to rush them.
• Add the smoked salmon off the heat so it warms through without cooking or drying out.

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