Home > Recipes > Scrambled egg recipes > Scrambled eggs with avocado and salmon salsa

Scrambled eggs with avocado and salmon salsa

Name: Scrambled eggs with avocado and salmon salsa
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Australian recipesBritish recipes
Ingredients: 5 medium free-range eggs, beaten; 60ml whole milk; 30g butter, plus extra for toast; 2 thick slices sourdough bread; Handful each chopped chives and flatleaf parsley with lime wedges (optional) to serve; For the avocado and salmon salsa; Bunch fresh coriander, finely chopped; 1 red chilli, deseeded and finely chopped; 1 very ripe avocado, mashed; Juice 1 lime; 1 hot-smoked salmon fillet, flaked

Published: 22 May 17
Updated: 18 Mar 24

Thick slices of buttery toasted sourdough topped with light-as-air scrambled eggs and an avocado and salmon salsa – that’s how eggs should be enjoyed. This easy dish is perfect for a Mother’s Day breakfast in bed.

Not a fan of salmon? Have a look at our chorizo scrambled eggs.

Easy
April 2017

Test kitchen approved

Serves 2
Hands-on time 30 min

Not a fan of salmon? Have a look at our chorizo scrambled eggs.

Nutrition: per serving

Calories: 738kcals
Fat: 51.8g (18.5g saturated)
Protein: 38.4g
Carbohydrates: 26.8g  (3.7g sugars)
Fibre: 5.4g
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

5 medium free-range eggs, beaten
60ml whole milk
30g butter, plus extra for toast
2 thick slices sourdough bread
Handful each chopped chives and flatleaf parsley with lime wedges (optional) to serve

For the avocado and salmon salsa

Bunch fresh coriander, finely chopped
1 red chilli, deseeded and finely chopped
1 very ripe avocado, mashed
Juice 1 lime
1 hot-smoked salmon fillet, flaked

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

In a medium mixing bowl, whisk the eggs, milk and a good pinch of salt and freshly ground black pepper.
In another mixing bowl combine the avocado salsa ingredients and set aside.
Gently heat the butter in a large pan. When it starts to foam, put the sourdough in the toaster and add the eggs to the pan. After 2 minutes, use a spatula or wooden spoon to gently move the egg as it scrambles. Cooking it slowly will make it creamier. As soon as the egg has just scrambled take the pan off the heat.