Scrambled Egg and Smoked Salmon Avocado Boats

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5 from 2 votes
These creamy scrambled eggs make for a decadent breakfast treat – perfect for lazy weekend brunches or when you fancy something a little different.
The recipe calls for the use of dairy, however, the cream can be omitted, and the butter replaced with olive oil to make the recipe dairy-free.
Prep Time9 mins
Cook Time4 mins
Total Time13 mins
Course: Breakfast, brunch
Cuisine: British, Mediterranean
Keyword: avocado, Breakfast, brunch, Easy, gluten free, keto, low carb, low carb recipe, Quick, Salmon
Servings: 2
Calories: 571kcal


  • 4 small eggs
  • 2 tbsp single cream (light cream)
  • 1 tbsp fresh chives finely chopped
  • 15 g unsalted butter
  • 30 g smoked salmon
  • 2 medium avocados ripe
  • salt and pepper to season


  • Add the eggs to a mixing bowl along with the cream, chives, salt and pepper. Beat together well to combine.
  • Heat the butter in a frying pan (skillet) over a medium heat. Add the beaten egg mixture and allow it to settle and start cooking briefly.
  • Use a spatula or slice to scramble the eggs, cooking to preference.
  • Whilst the eggs are cooking, carefully slice each avocado in half lengthways and remove the pit. Peel away the outer skin, taking care not to break the avocado.
  • Once the eggs are cooked, divide equally between the four prepared avocado halves.
  • Roughly chop or flake the salmon and arrange on top of the eggs to serve.


Calories: 571kcal | Carbohydrates: 24g | Protein: 19g | Fat: 47g | Fiber: 17g

One Response

  1. I’ve just made this recipe for lunch, as it happened I had all the ingredients handy. It came out delicious however I had a bit of a difficult time with presentation, I couldn’t set it up without the egg mixture rolling out of the avocado half, not a bad problem. Love the recipe, thank you.

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