Gordon Ramsay Scrambled Eggs With Salmon is made with fresh eggs, cold butter, crème fraîche, finely chopped chives, and high-quality smoked salmon. The result is a luxurious, creamy, and soft breakfast dish that is perfectly seasoned and never dry. It is the ultimate special weekend brunch or holiday breakfast and serves two to four people.
Try More Recipes:
- Gordon Ramsay Salmon with Smashed Potatoes
- Gordon Ramsay Salmon Steaks
- Gordon Ramsay Steak Seasoning Recipe
Why You Will Love This Scrambled Eggs With Salmon:
- The Silkiest Scrambled Eggs: This recipe uses Gordon Ramsay’s famous slow-cooking, off-heat method. This technique guarantees eggs that are impossibly silky, creamy, and soft—never dry or rubbery.
- Instant Holiday Luxury: The combination of rich smoked salmon, creamy eggs, and buttered brioche instantly elevates your breakfast into a truly luxurious, gourmet meal perfect for a special morning.
- Fast and Stress-Free: Despite tasting decadent, the total cooking time is incredibly fast, about five minutes. This is ideal for quick weekend brunches or busy holidays.
- Perfect Balance of Flavors: The richness of the butter and crème fraîche is perfectly balanced by the salty, savory smoked salmon and the bright, zesty acid from the fresh lemon juice and chives.
Gordon Ramsay Scrambled Eggs With Salmon Ingredients
For the Silky Eggs:
- 6 large eggs
- 2 tablespoons unsalted butter, cubed
- 1/4 teaspoon sea salt (or to taste)
- Freshly ground black pepper
- 2 tablespoons crème fraîche or sour cream
- 1 tablespoon fresh chives, finely chopped
For Assembly:
- 2-4 slices thick-cut bread (sourdough or brioche), toasted
- 4 ounces (115g) high-quality smoked salmon, thinly sliced
- 1 lemon, cut into wedges
How To Make Gordon Ramsay Scrambled Eggs
- Prep and toast: Slice your smoked salmon and set it aside. Toast the bread until golden brown and butter generously.
- Start the eggs (cold pan): Crack the eggs into a non-stick saucepan (or skillet). Add the cubed butter and a pinch of salt. Place the pan over high heat.
- Slow cook (on and off heat): Begin stirring the eggs vigorously with a rubber spatula, constantly scraping the sides and bottom. After about 30 seconds, when the edges start to set, remove the pan from the heat. Continue stirring for 1 minute.
- Repeat the process: Put the pan back on high heat for 30 seconds, stirring. Remove it again for 1 minute, stirring. Repeat this on-and-off process 3 times in total. The constant temperature changes prevent the eggs from forming large, dry curds.
- Finish the eggs: Once the eggs are creamy and look shiny (silky), remove the pan from the heat. Stir in the crème fraîche and half of the chopped chives. This stops the cooking process instantly. Season with black pepper to taste.
- Assemble and serve: Immediately spoon the hot, creamy eggs onto the buttered toast. Drape the smoked salmon slices over the eggs. Squeeze a wedge of fresh lemon juice over the top, and garnish with the remaining chives.
Recipe Tips
- Cold Start is Key: Starting the eggs in a cold pan with the butter allows the eggs and fat to emulsify gradually, resulting in the signature silky texture, unlike dropping eggs into a hot pan, which yields dry curds.
- Don’t Stop Stirring: Constant stirring, both on and off the heat, is essential for breaking the eggs into tiny, creamy curds. If you stop stirring, they will form large, dry lumps.
- The Crème Fraîche Finish: Adding cold dairy at the end adds richness and instantly lowers the temperature of the eggs, stopping them from overcooking and ensuring they remain perfectly soft.
- Season with Fresh Pepper: Use freshly ground black pepper (rather than pre-ground) to get the best aroma and a punchy flavor that cuts through the richness of the butter and cream.
What To Serve With Scrambled Eggs with Salmon?
This luxurious breakfast is meant to be the star serve it with a side of sliced avocado or a light fruit salad to add freshness. For an elegant brunch, pair it with strong black coffee or a chilled glass of Champagne or Prosecco.
How To Store Leftovers Scrambled Eggs with Salmon?
- Refrigerate: Seafood and eggs are highly perishable and do not store well together. Leftovers should be consumed cold within 12 hours or discarded, as the texture of the eggs will be compromised.
- Freeze: Do not freeze cooked eggs or smoked salmon.
How To Handle Leftovers (Do Not Reheat)?
- The Silkiness is Lost: Reheating the scrambled eggs (especially with the added butter and crème fraîche) will cause the dairy emulsion to break. This results in a grainy, watery, and rubbery texture that is the opposite of the “silky” goal of the recipe.
- Serve Fresh: This dish is made to be eaten immediately upon assembly. Any leftovers should be consumed cold within 12 hours or, ideally, discarded.
Serving Tip for Chilled Leftovers: If your leftovers are cold from the fridge, allow them to sit out at room temperature for 10 to 15 minutes before eating. This takes the chill off the eggs and salmon, which enhances their flavor and texture slightly.
FAQs
The eggs are designed to be silky and slightly wet, unlike dry, traditional scrambled eggs. This is the hallmark of a perfectly cooked, luxurious egg. If you prefer them firmer, cook them for an extra 30 seconds on the heat and skip the cream.
You can use half the amount of butter and substitute the crème fraîche with whole milk or half-and-half. The eggs will still be excellent but slightly less decadent.
It is difficult to maintain the silky texture when making more than 6-8 eggs at once. For the best quality, cook the eggs in two separate batches, using a clean or wiped-out pan for the second batch.
More Recipes:
- Gordon Ramsay Christmas Breakfast Salmon
- Gordon Ramsay Crispy Skin Salmon
- Gordon Ramsay Tartar Sauce
Scrambled Eggs With Salmon Nutrition Facts
Serving Size: 1 portion (approx. 3 eggs, 1 slice toast, salmon)
- Calories: 450 kcal
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 400mg
- Sodium: 950mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 25g
Gordon Ramsay Scrambled Eggs With Salmon
Course: Breakfast, Brunch, MainCuisine: American, British, EuropeanDifficulty: Easy4
servings10
minutes5
minutes450
kcalGordon Ramsay Scrambled Eggs With Salmon is made with fresh eggs, cold butter, crème fraîche, finely chopped chives, and high-quality smoked salmon. The result is a luxurious, creamy, and soft breakfast dish that is perfectly seasoned and never dry. It is the ultimate special weekend brunch or holiday breakfast and serves two to four people.
Ingredients
6 large eggs
2 tablespoons unsalted butter, cubed
1/4 teaspoon sea salt (or to taste)
Freshly ground black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon fresh chives, finely chopped
- For Assembly:
2-4 slices thick-cut bread (sourdough or brioche), toasted
4 ounces (115g) high-quality smoked salmon, thinly sliced
1 lemon, cut into wedges
Directions
- Prep and toast: Slice your smoked salmon and set it aside. Toast the bread until golden brown and butter generously.
- Start the eggs (cold pan): Crack the eggs into a non-stick saucepan (or skillet). Add the cubed butter and a pinch of salt. Place the pan over high heat.
- Slow cook (on and off heat): Begin stirring the eggs vigorously with a rubber spatula, constantly scraping the sides and bottom. After about 30 seconds, when the edges start to set, remove the pan from the heat. Continue stirring for 1 minute.
- Repeat the process: Put the pan back on high heat for 30 seconds, stirring. Remove it again for 1 minute, stirring. Repeat this on-and-off process 3 times in total. The constant temperature changes prevent the eggs from forming large, dry curds.
- Finish the eggs: Once the eggs are creamy and look shiny (silky), remove the pan from the heat. Stir in the crème fraîche and half of the chopped chives. This stops the cooking process instantly. Season with black pepper to taste.
- Assemble and serve: Immediately spoon the hot, creamy eggs onto the buttered toast. Drape the smoked salmon slices over the eggs. Squeeze a wedge of fresh lemon juice over the top, and garnish with the remaining chives.
Notes
- Cold Start is Key: Starting the eggs in a cold pan with the butter allows the eggs and fat to emulsify gradually, resulting in the signature silky texture, unlike dropping eggs into a hot pan, which yields dry curds.
Don’t Stop Stirring: Constant stirring, both on and off the heat, is essential for breaking the eggs into tiny, creamy curds. If you stop stirring, they will form large, dry lumps.
The Crème Fraîche Finish: Adding cold dairy at the end adds richness and instantly lowers the temperature of the eggs, stopping them from overcooking and ensuring they remain perfectly soft.
Season with Fresh Pepper: Use freshly ground black pepper (rather than pre-ground) to get the best aroma and a punchy flavor that cuts through the richness of the butter and cream.
