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Scrambled eggs with salmon caviar & Persian feta


  • Beat the eggs with the cream and seasonings using a fork.
  • Heat the butter in a large non-stick pan until melted. Add the egg mixture and scramble, turning the heat off when almost ready
  • Then add a little feta to the eggs and fold in until melted.
  • To serve, place a piece of toast on each plate, top with the eggs, spoon a dollop of salmon caviar on top and garnish with the chives.


  • 5-6 eggs
  • 1 heaped tbsp thickened cream
  • sea salt & freshly ground pepper
  • a dollop of butter
  • cubes of Persian feta
  • 2 thick slices country-style bread, grilled or toasted
  • salmon caviar
  • 2 chives, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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