Eggs Soho Recipe

Prepare ingredients

Bring eggs to room temperature if chilled (15–20 minutes) for more even cooking. Finely chop chives and juice half a lemon. Have smoked salmon sliced and cream cheese at room temperature.

Whisk eggs

Crack the 4 eggs into a medium bowl. Add the whole milk, 0.25 tsp salt and 0.25 tsp black pepper. Whisk until combined and slightly frothy, about 30 seconds.

Cook gentle scrambled eggs

Heat a nonstick skillet over low to medium-low heat. Add 1 tbs unsalted butter and let it melt, coating the pan. Pour the whisked eggs into the skillet. Allow eggs to set for 10–15 seconds, then using a silicone spatula, gently stir and fold the eggs from the edges toward the center in slow, sweeping motions. Continue stirring every 10–15 seconds so the curds form slowly — total cook time about 3–4 minutes for soft, creamy scrambled eggs. Remove from heat when still slightly runny (carryover will finish cooking).

Finish eggs with cream cheese and chives

Immediately add the 2 tbs softened cream cheese and 1 tbs chopped chives to the eggs. Gently fold until cream cheese is melted and incorporated into the eggs, creating a silky texture. Adjust seasoning with a small pinch of salt or pepper if needed.

Fold in smoked salmon

Tear or roughly chop 120 g smoked salmon into bite-sized pieces and fold about three-quarters of it into the finished eggs, reserving some for garnish. Add a squeeze of lemon (about 1/2 lemon) and fold once to combine. Taste and adjust lemon or seasoning.

Toast bread

While eggs are finishing, toast 2 English muffins or slices of sourdough until golden. Butter lightly if desired.

Divide the toasted muffins or toast between two plates. Spoon the smoked-salmon scrambled eggs evenly on top of each half (or share across halves). Top each portion with the remaining 40 g smoked salmon, a sprinkle of extra chopped chives or microgreens, and a small additional grind of black pepper. Serve immediately with lemon wedges on the side.