Scrambled Eggs with Smokey Sea Salt Tomatoes


Serves 2



Smokey Tomatoes
1kg large on the vine tomatoes – the best you can find!
Olive oil to drizzle
1 tsp. Cornish Sea Salt Smokey Salt
1 tsp. smoked paprika


For the scrambled eggs
Knob of butter
12 free range eggs
Cornish Sea Salt Salt & Peppery


Some simple Saturday brunch inspiration to kick off any weekend. This Scrambled Eggs and Smokey Tomatoes recipe by Laura Field is all about using the tastiest seasoning on the best ingredients, with our Smoked Sea Salt taking the lead on flavour.


Cut your tomatoes in ½ & add to a shallow baking dish. Sprinkle with olive oil, Cornish Sea Salt Smoked Flakes & smoked paprika. Roast on 100c fan for 1 hour to create intense sweet tomatoes.

In the last 10 mins: 

Toast & butter/oil your bread – we used seeded sourdough. Vigorously whisk your eggs – don’t season just yet! 

Place a large frying pan over a medium heat & add a nob of butter. Once it's just melted add your eggs & using a spatula keep the pan & eggs constantly moving. Season with Cornish Sea Salt Salt & Peppery in the last few stirs. 

Plate up, sprinkle the tomatoes with a final pinch of smoked sea salt, garnish with the cress & enjoy without hesitation! 

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