Photo of Cumin-spiced scrambled eggs with smoked salmon by WW

Cumin-spiced scrambled eggs with smoked salmon

4 - 10
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
Cumin seeds transform these scrambled eggs into something special that's perfect for brunch.


Calorie controlled cooking spray

4 spray(s)


2 medium, banana shallots, finely chopped

Egg, whole, raw

8 medium, raw

Skimmed Milk

4 tablespoons

Cumin seeds

2 teaspoons, level


2 clove(s), crushed

Multiseed Flatbreads

4 individual

Smoked salmon

160 g

Coriander, fresh

1 teaspoons, to serve


  1. Lightly mist a large nonstick frying pan with cooking spray and set over a medium heat. Add most of the shallots and cook for 3-4 minutes until softened but not coloured.
  2. Meanwhile, whisk the eggs and milk in a jug with the cumin and garlic. Pour into the frying pan and cook, stirring, for 3-4 minutes until softly scrambled. Remove the pan from the heat.
  3. Toast the flatbreads and divide between plates. Top with the scrambled eggs and smoked salmon. Serve garnished with the coriander and lemon wedges, the remaining shallots and a sprinkling of freshly ground black pepper.


Toasting the cumin seeds in a dry pan over a medium heat for a minute or two will bring out their flavour.