Scrambled eggs, smoked salmon and avocado

A quick and tasty breakfast.


4 medium Chicken Eggs
Sea Salt (to season)
Black pepper (to season)


  1. Break the eggs into a bowl, season with salt and pepper and beat them together
  2. Heat a non-stick pan over a medium heat. If you don't have a non-stick pan then add a little oil to it to stop the egg from sticking
  3. Pour the eggs into the pan and cook for a few minutes, moving the egg around constantly so that you get the 'scrambled' effect
  4. Once they have cooked (the consistency should no longer be liquid) remove from the pan onto a plate
  5. Peel and cut your avocado and serve with the smoked salmon and eggs
Seb Tucknott

Founder IBDrelief

I was diagnosed with ulcerative colitis in 2008 and am the founder of IBDrelief.

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