Smoked Salmon and Scramble Baguette

The perfect brunch for guests or for that special family lunch.

  • Prep time: 5-10 min
  • Makes: 6
  • Cook time: 9-10 min

Nutritional Information


  • Calories 363
  • Fat 18 g
  • Carbohydrate 33 g
  • Dietary Fibre 1 g
  • Protein 7 g

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


baguette, halved lengthwise
1 tbsp / 15 ml
olive oil
2/3 cup / 150 ml
whipped cream cheese
1 tsp / 5 ml
finely grated lemon zest
Island Gold Free Run Omega 3 shell eggs, beaten (about 500g)
2 tbsp / 30 ml
finely chopped fresh dill
1/4 tsp / 1 ml
each salt and pepper (approx.)
1 tbsp / 15 ml
2 oz / 60 g
thinly sliced smoked salmon
1/2 cup / 125 ml
thinly sliced red onion
1 tbsp / 15 ml
capers (optional)
Fresh dill sprigs


  1. Preheat the oven to 425° F (220° C). Brush the olive oil onto the cut sides of the baguette; arrange cut-side-up on a baking sheet. Toast for 5 minutes or until golden. Combine the cream cheese with the lemon zest. Spread the cream cheese mixture over the toasted baguette halves.
  2. Whisk the eggs with the dill, salt and pepper until well combined. Melt the butter in a large, nonstick skillet set over medium heat. Pour the egg mixture into the skillet. Cook, without stirring for 2 minutes. Cook, stirring frequently, for 2 to 3 minutes or until the eggs are fluffy and set; remove from heat.
  3. Spoon evenly over the baguette halves.
  4. Garnish each baguette half with smoked salmon, red onion, capers (if using), additional pepper and fresh dill sprigs. Cut each baguette half into 3 portions.