Scrambled eggs can be one of the most luxurious dishes if you remember a few key points: use really fresh free-range or organic eggs and great butter. Always keep the eggs slowly moving around the pan over a low heat; this ensures you get perfect, soft scrambled eggs every time.

Serves: 2
Cooks in: 10 mins
Difficulty: Easy


  • 4 British Blue eggs, plus 1 additional yolk (optional)
  • Sea salt 
  • Freshly ground black pepper
  • A dash of whole milk or cream
  • 50g butter
  • 4 slices of Alfred Enderby smoked salmon


  1. Crack the eggs into a bowl and add the additional yolk (if using). Add a pinch of sea salt and black pepper, and also a dash of cream or milk. Beat together with a whisk. 
  2. Warm two plates in a very low temperature oven.
  3. Place a non-stick frying pan over a low heat and melt the butter. Swirl the melted butter to coat then pan and then pour in the egg mixture. 
  4. Using a wooden spatula, gently stir the eggs around the pan until soft and still slightly wobbly.
  5. Remove from the heat and serve onto two warm plates. 

TASTY TIP: Delicious served with Alfred Enderby Smoked Salmon and toasted Spelt and Honey Loaf.