Steph Houghton’s Creamy Scrambled Eggs with Smoked Salmon

Steph Houghton’s Creamy Scrambled Eggs with Smoked Salmon
  • Serves: 1
  • Prep: 5 mins
  • Cook: 3 mins


  • 2 large British Lion eggs
  • 75ml reduced fat soured cream
  • ½ lemon
  • 2 tbsp chopped fresh chives
  • 15g butter
  • 1 wholemeal bagel, split
  • 25g smoked salmon slices
  • A pinch of salt and freshly ground black pepper


  1. Beat the eggs with 1 tbsp soured cream, and a little seasoning. 
  2. Grate the zest of half the lemon and stir into the remaining soured cream, add the chives and spoon into a bowl, set aside.
  3. Toast the bagel.
  4. Melt the butter in a small non-stick pan and when it is sizzling, add the eggs and cook over a gentle heat, stirring until the eggs are creamy and softly scrambled - cook for longer if you prefer.
  5. Place both halves of the toasted bagel on a plate, heap the egg on top, then add folds of smoked salmon. Serve with the lemon and chive cream spooned over. 
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
622 53.6g 33.4g 31.8g 15.0g 3.2g

Click on the stars to rate this recipe:

3.3 / 5 rating (7 votes)

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