Smoked salmon and scrambled egg

Quanties: Serve 4 |  Preparation time: 20 min 

recette brouillade d'oeufs et saumon fumé Emile Noël


  • 6 farm eggs
  • 150g smoked salmon
  • 100g flaked almonds, toasted
  • 1 nutmeg
  • 2 tablespoons of thick crème fraîche
  • 1 bread stick
  • Salted butter
  • Ground black pepper
  • 6 tablespoons of Emile Noël organic virgin almond oil


– Dice the smoked salmon and set aside.
– Beat the eggs seasoned with pepper, grated nutmeg and Emile Noël organic virgin sweet almond oil.
– Pour this mixture into a non-stick coated saucepan.
– Stir constantly over low heat with a wooden spoon.
– As soon as the mixture thickens, add the salmon cubes and stop the cooking by adding the crème fraîche.
– Do not salt, the smoked salmon will do the job.
– Make four slices of buttered bread (soldiers) with the loaf.
– Serve in individual ramekins, decorated with the soldiers and some toasted almonds

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