October 23, 2014

Best Scrambled Egg & Smoked Salmon Toasties

Recipe: Eric Vellend

When making scramble, it’s worth splurging on organic eggs, especially if they come from chickens raised in a small flock.



  • 6 English muffins, halved
  • Unsalted butter, melted
  • 3⁄4 lb. sliced smoked salmon


  • 12 large organic eggs
  • 3 tbsp whipping cream (35%)
  • Salt, to taste
  • 3 tbsp unsalted butter
  • Dill fronds, for garnish



Yield: Serves 6 to 8

  1. To prepare toasties, place English muffins on foil-lined baking tray, cut side up. Brush tops lightly with butter. On a parchment- lined baking tray, separate salmon into individual slices. Cover with plastic wrap. (This allows the salmon to come to room temperature and speeds up assembly.)
  2. To make eggs, in mixing bowl, whisk eggs, cream and salt until evenly yellow.
  3. Preheat broiler to high. Heat large nonstick frying pan over medium-low heat. (If you have a gas stove, use the lowest setting.) 
Add 3 tbsp butter. When melted, add egg mixture. Using silicone whisk or wooden spoon, stir eggs frequently at the beginning and constantly at the end, until thickened and creamy with small curds, 10 minutes.
  4. When the eggs are close to done, broil muffins on top rack until tops are golden, 1 1⁄2 minutes.
  5. To assemble, place muffins on warm serving platter. Top with eggs, salmon
and dill. Serve immediately.

Ryan Szulc


House & Home May 2014