Cooking in Ireland: The Improvised Salmon Scramble


I had the pleasure of whipping up an improvised breakfast for our Ireland Study Abroad group, and a few people asked for the recipe. The wait is over!

I always look for unique ways to enjoy Boursin cheese, and since we had smoked salmon in the fridge while staying in Cashel, I decided to integrate the two into an improvised scramble. My version calls for more egg whites just because I prefer the taste and it’s a bit healthier (more protein) than using all the yolks.

Here goes:

The Smoked Salmon Scramble (to serve two)


  • 6 cage-free eggs (2 full eggs and four egg whites)
  • 3 oz. of smoked salmon (sold in flat, sealed containers)
  • 3 tbsp of Boursin cheese
  • 1 tsp of Olive Oil or salted butter
  • Mixed herb blend
  • Salt & Pepper


  • Add eggs to a stainless-steel bowl, using two full eggs and whites from the other four
  • Add salt, pepper and herbs to the eggs, beat mixture together
  • Add olive oil or butter to pan, heat on medium
  • Add egg mixture to heated pan and begin the fold eggs
  • Add in salmon and break apart to ensure mixing with eggs
  • Add in Boursin cheese and continue to cook
  • Finish until partially firm – do not overcook!
  • Serve with a basil garnish over a toast square

This is a quick and easy way to have a healthy breakfast – complete with a high protein count and the smooth taste of Boursin cheese. let me know if you make it at home and how you embellish. Enjoy!

(photo courtesy of Aroma Cookery)