• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Smoked Salmon and Scrambled Egg Parcel

Smoked Salmon and Scrambled Egg Parcel



  •            4 eggs
  •            1.5 tbsp reduced-fat cream
  •            2 – 4 large smoked salmon slices
  •            1 lemon wedge
  •            4 sprigs dill, chopped – keep some whole for garnish
  •            4 slices wholegrain bread, toasted
  •            Pepper to taste
  •            Wilted spinach or garden salad to serve


Line two large ramekins with plastic wrap, squeeze a little lemon juice on top, and place the smoked salmon into the ramekins, covering the base and have the salmon hanging over the edges. Sprinkle with chopped chives.

Whisk the eggs, cream and seasoning together in a bowl.

Heat a non-stick frying pan and cook the eggs over low heat, stirring regularly until cooked to your liking.

Place eggs into the ramekins and fold smoked salmon over the edges to make a parcel.

Turn parcels on to plates, remove the plastic wrap and garnish with sprigs of dill. Serve with hot toast.


Serve with wilted spinach for breakfast or with a fresh garden salad for lunch.

Want to know how to make perfect scrambled eggs, every time? Discover our easy scrambled eggs recipe today!

Nutritional Information

  • Serving size 104g
  • Energy 769kJ 184kcal
  • Protein 14.7g
  • Total fat 7.2g
  • Saturated fat 2g
  • Carbs (total) 13.6g
  • Carbs (sugar) 2g
  • Sodium 450mg
  • Fibre 2.2g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people