Soft scrambled eggs with smoked salmon & caviar
A French breakfast for the galley that fine in moderate seas, about 15 min hands-on.
- Breakfast
- French
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs440 g (≈ 9 eggs) (110 g (≈ 2 eggs))
- Butter40 g (10 g)
- Cooking cream (UHT)80 g (20 g)
- Smoked salmon (vacuum pack)160 g (40 g)
- Caviar (sturgeon roe, tin)32 g (8 g)
- Sliced bread (loaf)120 g (30 g)
- Spring onion / scallion20 g (≈ 1.5 spring onions) (5 g)
Method
- Whisk eggs with the cream; cook slowly in butter, stirring, until just set.
- Toast the bread.
- Top the eggs with smoked salmon, a spoon of caviar and spring onion.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Fish, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 417
- protein
- 27 g
- fat
- 27 g
- carbs
- 17 g
- sugar
- 3 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes