Smoked Salmon and Scrambled Egg Parcels – From The Savoy in London



This recipe dates back as long as my marriage! It was the first breakfast my husband and I had as a married couple. To this day it remains a very special dish to us. We enjoyed it at The Savoy Hotel in London with a wonderful glass of pink champagne. We have been happily married ever since! These parcels are perfect for an indulgent breakfast or special brunch. The key is to have the salmon mold ready and to cook the eggs very slowly. You want small creamy curdles. Don’t add any seasoning until the very end. This is important as salt breaks the eggs down as they cook. Serve topped lightly with chives or a light sprinkling of paprika. I thoroughly recommend the glass of pink champagne as an accompaniment!


  • Servings: two
  • Difficulty: medium
  • Print


6 eggs
2 tbsp of unsalted butter
2 packets of thinly sliced smoked salmon (about 1 lb)
Pinch of salt
Pinch of pepper
1 tbsp of sour cream
2 cup-sized smooth bowls
Oil for greasing
Chives and paprika for sprinkling (optional)


Lightly grease the two bowls and line with smoked salmon
Leave some smoked salmon to come up over the edges of the bowls so you can fold it over the eggs later on – set to one side
Place the butter and the eggs in a heavy bottoms pan – no need to melt the butter first
Turn heat onto low and start stirring the eggs
Continue stirring until the pan gets warm and small curds start to form
Remove the pan from the heat and stir some more – when the pan has cooled slightly and no new curdles are forming, put back onto medium low heat and continue to stir
When you see the eggs beginning to cook more, take off the heat again
The point is to get very fine creamy curdles
Do this process for about 10 to 15 minutes, stirring continuously
Once the eggs are cooked and the consistency of liquid oatmeal, take off the heat and at the sour cream – stir
Add the seasoning, stir and distribute equally into the salmon bowls
Fold the overlapping salmon over the eggs
Turn out onto plates and serve with a sprinkling of paprika or chives (optional)

© 2014-2015 Caroline’s Family Kitchen and


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