Scrambled Eggs with Smoked Salmon

Serves: 3



  • 1 tablespoon olive oil (vegetable oil can be used as a substitute), plus a little extra for spreading
  • 6 large Kamsi eggs
  • Sea salt and freshly ground black pepper4 slices of smoked salmon
  • 1 orange, cut in 6 wedges
  • 1 teaspoon chopped parsley
  • 2 slices crusty white bread, griddled or toasted
  • for a little extra spice, chop some tatashe and add to the eggs prior to scrambling



  • Break the eggs into a bowl, and add the salt and pepper (with optional tatashe) to taste. Whisk for about 10 seconds to blend everything together.
  • Put the olive oil into a saucepan and heat for 30 seconds.
  • Add the egg mixture and stir continuously with a wooden spoon over low heat until it looks scrambled, but is still soft and a little runny.
  • Stir in the smoked salmon and ~80% of the parsley, and cook until just firm
  • Pour the eggs over the toast and sprinkle with the remaining parsley flakes.
  • Serve with orange wedges for a full, healthy breakfast!