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Scrambled Eggs with Smoked Salmon on Toasted Rye

Steak with a Thyme Honey and Mustard Sauce
June 1, 2017
Grilled Fish Cakes
June 1, 2017

Salmon is rich in omega 3 fatty acids, which have natural anti-inflammatory properties – one reason why these scrambled eggs with smoked salmon are an ideal IBS-friendly breakfast. Serve with a slice of low GI or health bread instead of rye, according to tolerance. For a gluten free variation serve with corn crackers, rice cakes or boiled baby potatoes. Or, if you want to avoid starch, serve with avocado drizzled with lemon juice.



  • 2 whole eggs
  • 2 egg whites
  • 1 tsp. olive oil
  • 60g smoked salmon, cut into thin strips
  • freshly ground black pepper
  • fresh dill or chopped chives for garnish


  1. Whisk the eggs and egg whites together.
  2. Heat the olive oil in a non-stick pan.
  3. On a low to medium heat, gently cook eggs until curds begin to form.
    Use a flexible spatula to move the eggs around.
  4. Just before the eggs are set, stir in the salmon.
  5. Remove from heat promptly.
  6. Season with the chives or dill and black pepper.
  7. Serve with a slice of rye bread, toasted.