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Salmon, Eggs and Mushrooms

Screw cereal. Hot breakfasts can be so damn simple for breakfast. Scrambled eggs, smoked salmon, creamy mushrooms, onions and bean sprouts with nice crusty bread. It's delicious, have it with some tangy capers and wake up your tastebuds properly.

Ingredients (For 1 Serving)

2 Eggs, really well beaten

100ml Cream, half for the eggs, half for the mushrooms

1 Handful of Italian Parsley, minced

4 Button Mushrooms, sliced

1 Small White Onion, peeled and finely sliced

1 Handful of Bean Sprouts

2 Tablespoons of Lemon Juice

100g Hot Smoked Salmon


Crusty Bread


Dried Oregano

Olive Oil




You'll need a couple of frying pans for this. Cast-iron or non-stick for the eggs, cast-iron for the mushrooms. Put butter in the egg pan and a decent lug of olive oil for the mushrooms.

In the mushroom pan, add the onions to the olive oil along with the 2 teaspoons dried oregano, 1 teaspoon of sumac and a couple of decent grinds of pepper. Saute on a medium heat for five minutes until the onions go translucent, then add the mushrooms and bean sprouts. Soften the mushrooms.

At that point, start on the eggs. Beat the minced parsley, a few good grinds of pepper. In the buttered frying pan on a medium heat, pour in the eggs. With a spatula, slowly turn the eggs around, scraping ribbons of egg off the bottom so there are delicious folds of scrambled eggs. Just before they get thick, pour in half the cream. Stir it through. Cook to your desired level of thickness.

Pour the rest of the cream in with the mushrooms and turn the heat right up. Add a spritzing of lemon juice and some salt to taste.

Serve it all up, crusty bread, eggs, smoked salmon, mushrooms/onions around the outside. Adorn with capers, sprinkle with more sumac and a little bit of salt.


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