Eggs with salmon and brioche

Eggs with salmon and brioche
  • Serves: 4
  • Prep: 5 mins
  • Cook: 5 mins

Eggs with salmon and brioche - a delicious brunch or lunch recipe that is quick to prepare. A refreshing change from sandwiches.


  • 8 slices brioche bread
  • 8 large British Lion eggs
  • 4 tbsp milk or single cream
  • salt and freshly ground black pepper
  • knob of butter
  • 4 slices smoked salmon
  • chopped fresh parsley to garnish


  1. Toast the bread under the grill or in a toaster. Beat the eggs and milk or cream together with seasoning.
  2. Melt the butter in a medium pan (non-stick makes cleaning easier!) add the egg mixture and cook, stirring, over a low heat for 4-5 mins or until the eggs are scrambled to your liking.
  3. To serve, divide the eggs between the toast and top with the smoked salmon and parsley. Serve straight away.

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3 / 5 rating (39 votes)

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