Creamy scrambled eggs on dark toast topped with smoked salmon slices and fresh parsley, served on a speckled grey-green plate. — Photo: Missvain · CC BY 4.0 · Wikimedia Commons

British & Irish · Breakfast · Lunch

Smoked Salmon Scrambled Eggs

Name: Smoked Salmon Scrambled Eggs
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: British & Irish
Ingredients: 3 large Eggs; 2 large Egg whites; 3.5 oz, torn into strips Smoked salmon; 1 tsp Olive oil; 2 tbsp Fresh chives, finely chopped; 2 cups Baby spinach; 1/4 tsp Black pepper, freshly ground; 2 small wedges Lemon wedges

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Silky, slow-stirred eggs folded through ribbons of smoked salmon and fresh chives, served over a bed of just-wilted spinach. It makes a light, protein-packed breakfast that still feels special.

Prep: 5 min
Cook: 7 min
Total: 12 min
Serves: 2

Easy
Gluten Free
Dairy Free
High protein
Low Carb

11%

Per serving211kcal11% of a 2,000 kcal day

23gProtein

2gCarbs

12gFat

1gFiber

Calories come from: Carbs 4% · Fat 51% · Protein 45%

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Ingredients

For 2 servings

3 large150 gEggs
2 large66 gEgg whites
3.5 oz, torn into strips100 gSmoked salmon
1 tsp5 gOlive oil
2 tbsp6 gFresh chives, finely chopped
2 cups60 gBaby spinach
1/4 tspBlack pepper, freshly ground
2 small wedges20 gLemon wedges (optional)

Steps

1
Crack the eggs and egg whites into a bowl, add the black pepper and whisk until evenly combined.
2
Tear the smoked salmon into bite-sized strips and chop the chives.
3
Heat a non-stick pan over medium heat, add the spinach with a splash of water and stir for 1 minute until just wilted.
4
Divide the spinach between two plates and wipe the pan dry.
5
Add the olive oil to the pan and reduce the heat to low.
6
Pour in the eggs and stir slowly and constantly with a spatula, pushing the curds from the edges to the centre.
7
Cook for 3 to 4 minutes until the eggs are softly set and creamy with no runny liquid egg left.
8
Take the pan off the heat and gently fold in the smoked salmon and most of the chives so the salmon just warms through.
9
Spoon the eggs over the spinach, scatter with the remaining chives and serve with lemon wedges if using.

Swaps, storage and make-ahead

Swaps

Use hot-smoked salmon flakes or trout instead of cold-smoked salmon for a flakier texture.
Swap the egg whites for 1 extra whole egg if you prefer a richer scramble and don't want leftover yolks.
Replace the baby spinach with rocket or kale, cooking kale a minute or two longer until tender.
Use dill or parsley instead of chives if that's what you have on hand.

Storage

This dish is best eaten fresh, as scrambled eggs turn rubbery and watery when reheated. If you do have leftovers, refrigerate them within 2 hours, eat within 1 day, reheat gently until steaming hot, and don't freeze.

Make ahead

Tear the smoked salmon, chop the chives and whisk the eggs with the pepper up to a few hours ahead, keeping everything covered in the fridge, then cook just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsFish

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (194 g)	Per 100 g
Calories	211 kcal	109 kcal
Protein	23.2 g	12 g
Carbohydrates	2.2 g	1.1 g
of which sugars	0.7 g	0.4 g
Fiber	0.8 g	0.4 g
Fat	11.7 g	6 g
of which saturated	3.1 g	1.6 g
Sodium	521 mg	269 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.