The Perfect Scrambled Eggs - Recipe by Executive Chef, Gary Robinson

Food & Drink

This is a perfect combination: soft, creamy scrambled eggs with the subtle smoke of really good salmon.


Serves 2

6 large free range eggs
150g smoked salmon slices
25g butter
50ml double cream
Flaked sea salt and freshly ground black pepper
A pinch of freshly chopped chives


This is literally all at the last minute, really only start to get things ready when you are ready to eat, and no earlier.

Melt half the butter in a medium sized saucepan, non stick if possible, over a very gentle heat. As the butter melts, crack the eggs into a clean bowl and beat lightly with a fork (rather than furiously with a whisk), and season with salt and pepper.

When the butter starts to foam, tip in the beaten eggs and increase the heat ever so slightly. Work the eggs with a wooden spoon as they cook, making sure none of the egg catches on the bottom or sides of the pan and it cooks as evenly as possible.

The very moment the eggs start to solidify and look like they are pretty much cooked to your liking, remove from the heat and immediately add the cream and remaining butter. Keeping off the heat, fold these two final magical ingredients into the eggs until the butter has disappeared. What will have just happened is that the cream and butter have arrested the cooking process – so no overcooked eggs here – while enriching the end result no end.

Finally, and with no further delay, plate your scrambled eggs and layer your salmon slices wherever they may fit on your plate, add a slice of toasted sourdough if you prefer.

A further crack or two of pepper and a scattering of chives are all that may be needed to complete the dish.


Book a table in the chic surroundings of Brasserie Prince to sample Gary Robinson’s cuisine first-hand this Autumn.

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