• 4servings
  • 20minutes
  • 363calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, B9, H, C
MineralsNatrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 3 tbsp semi-skimmed milk

  3. 6 plum tomatoes, halved lengthways

  4. 4 thick slices wholemeal bread

  5. 3 tbsp creme fraiche

  6. 75 g (2 1/2 oz) sliced smoked salmon, cut into thin strips

  7. 1 tsp lemon juice

  8. 1 tbsp chopped fresh dill

  9. Salt and black pepper

  10. sprigs of fresh dill to garnish

Instructions Jump to Ingredients ↑

  1. Lightly beat the eggs with the milk in a heatproof bowl or in the top of a double saucepan. Set over a saucepan containing barely simmering water – the base of the bowl or pan should just touch the water. Cook for 6–8 minutes or until the eggs begin to thicken, stirring frequently.

  2. Preheat the grill to high. While the eggs are cooking, arrange the tomatoes cut side up on the rack of the grill pan, and sprinkle them with a little salt and pepper. Add the slices of bread to the rack. Grill for 4–5 minutes, turning the bread over halfway through, until the tomatoes are lightly browned and the bread is toasted on both sides.

  3. Add the crème fraîche to the eggs, and season to taste with salt and pepper. Cook for a further 1 minute, stirring constantly, until the mixture is softly scrambled. Sprinkle the smoked salmon with the lemon juice, then add to the eggs together with the chopped dill. Immediately remove from the heat.

  4. Place the toast on warmed serving plates and divide the smoked salmon scramble among them. Garnish each with a sprig of dill. Add 3 grilled tomato halves to each plate, and serve.


Send feedback