Smoked Salmon Brunch

Steps

How to make it

Prep 8 min · Cook 5 min

1. Rest 80 g smoked salmon from the fridge 5 minutes, keeping slices intact; slice 1/2 tomato and set aside.
2. Beat 2 eggs with a pinch each of salt and pepper.
3. Skillet on low with 1 tbsp olive oil; pour in eggs and push gently from the edges toward the center, scrambling 1–2 minutes until about 70% set (surface still slightly moist), then remove from heat.
4. Layer scrambled eggs on a large plate, top with smoked salmon slices, and arrange tomato alongside; toast bread soft if using and add to the plate.
5. Finish with 1 tsp lemon juice and a little black pepper; serve right away for the best flavor.

Tips & storage

Make it easier

• Smoked salmon is salty—use half the salt in the eggs.
• No bread? Rice or sweet potato works just as well.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Eat the same day; use opened salmon promptly.

Substitutions