Scrambled Eggs with Smoked Mackerel and Tomatoes
Scrambled Eggs with Smoked Mackerel and Tomatoes is a delicious and super simple recipe that combines lightly scrambled eggs, smoked mackerel, tomatoes and bacon. Serve it for an informal lunch, supper or even for breakfast.
Why make Scrambled Eggs with Smoked Mackerel and Tomatoes?
Smoked mackerel brings a rich, savoury, and slightly smoky taste that complements the creamy, subtle flavour of scrambled eggs.
The smokiness of the fish and the bacon balances well with the mildness of eggs, and the freshness of the tomatoes. This delicious combination transforms a simple dish into something more gourmet.
Smoked mackerel is generally affordable and readily found in supermarkets and fishmongers. Paired with eggs, it creates a cost-effective meal that doesn’t require specialist ingredients or techniques.
What ingredients do I need to make Scrambled Eggs with Smoked Mackerel?
This dish uses everyday ingredients that are readily available in supermarkets and grocery stores. Here is what you will need:
- Smoked mackerel fillets
- Eggs
- Smoked bacon
- Tomatoes
- Butter
- Bread
- Parsley (optional)
Scroll to the end of this article to find the full recipe and all quantities of ingredients and instructions.
What is smoked mackerel?
Mackerel is a sea fish which is cured and hot smoked. Because the smoking cooks you fish you can use it without cooking again.
Smoked mackerel comes plain, sweet cure, peppered and chilli and garlic flavoured. You can use these flavoured variations but do bear in mind that the flavourings will influence the final taste of the scrambled eggs.
What are the benefits of eating smoked mackerel?
Both mackerel and eggs are excellent sources of protein, making this dish both filling and energising. Smoked mackerel is rich in omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation. Eggs provide essential vitamins such as B12, D, and minerals like selenium. Combining the two makes for a nutrient-dense meal.
Can I substitute other fish?
Any fish that you substitute should have a good strong flavour and either be smoked or already cooked. Smoked haddock works well as do both fresh cooked salmon and smoked salmon or trout.
What kind of bacon should I use?
I use rashers of smoked streaky bacon as they crisp up beautifully and that crispness contrasts nicely with the soft egg and mackerel pieces. You can use unsmoked bacon if you don’t have smoked, but the extra smoky flavour definitely adds to this dish.
Do I have to skin and de-seed the tomatoes?
You can leave the skin on if you prefer, but I do recommend removing the seeds as they can make the eggs watery if you leave them in.
What kind of bread should I use?
I use a slice of sourdough bread for each person, it crisps up nicely fried in the bacon fat. But it you prefer you can simply toast it, if you don’t have any sourdough you can use slices of any crusty bread.
Can I make Scrambled Eggs with Smoked Mackerel and Tomatoes ahead of time?
This dish is best made just before you eat it. But you can prepare the following in advance:
- Skin and flake the smoked mackerel.
- Skin de-seed and chop the tomatoes.
- Grill or pan fry the streaky bacon until crisp.
- Finely chop the parsley, if using.
All of these ingredients can be made the day before you want to make the dish and stored in separate covered containers.
Can I freeze scrambled eggs?
Scrambled eggs don’t freeze well, they will go rubbery and unpleasant. It takes very little time to scramble eggs and they are very delicious eaten fresh from the pan.
How many portions does this recipe make?
The recipe is written for two people. But it is easy to double up the indgredients and make four portions.
Vegetarian
This recipe contains fish and bacon is therefore not suitable for vegetarians.
Gluten Free
There is no obvious gluten in any of the ingredients, but it’s worth checking any packaged items to ensure that they meet your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Scrambled Eggs with Smoked Mackerel and Tomatoes?
I like to serve the scrambled eggs on a thick slice of sourdough bread. You can fry the bread in the fat released from the bacon or simply toast and butter it. The crunch of the toast works really well the soft eggs and tender smoked mackerel flakes.
The dish is perfect to serve for breakfast, brunch, lunch or a light supper. It’s quick and easy to make and it’s absolutely packed with flavour.
More Smoked Mackerel Recipes
Scrambled Eggs with Smoked Mackerel Tomatoes
Ingredients
- 4 medium eggs
- 150 grams (½ cup) smoked mackerel
- 3 small tomatoes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper.
- 40 grams (3 tbsp) butter
- 65 grams (2½ oz) streaky bacon 4 rashers
- 2 slices sourdough bread
- 1 tbsp chopped parsley
Instructions
- Lightly beat 4 medium eggs.
- Break 150 grams (½ cup) smoked mackerel into flakes.
- Cover 3 small tomatoes with boiling water and leave for 2 minutes. Drain and slide the skins off.
- Remove the core and seeds from the tomatoes and chop the tomato flesh.
- Melt 40 grams (3 tbsp) of butter in a small saucepan.
- Season the eggs with ¼ tsp salt and ¼ tsp pepper and add to the pan with the butter.
- Cook the eggs over a low heat until they begin to thicken but are not yet set.
- Add the smoked mackerel and tomatoes, stirring occasionally.
- Scrape the set eggs from the bottom of the pan until the mixture is just set. Don’t overcook the eggs or they will go dry.
- While the eggs are cooking fry the bacon until crisp and drain on kitchen paper.
- Fry the bread in the bacon fat until crisp and golden or toast the slices of bread and butter them,
- Pile the eggs onto the bread, top with the bacon and sprinkle over the parsley if using.
Nutrition
This recipe was first published in 2013
I love to dip into my old books and remember those long-forgotten recipes. How lovely to find your old notes and rating system. I resolve to write in my books more! Vohn x
Awe! My Mum used to be their housekeeper and cook at one time Janice! xxx
Oh my goodness Karen, I had no idea. I hope she was as nice as she seems in the book.
How interesting Janice. I knew (vaguely) her famous explorer husband Robin Hanbury-Tenison as he was local to us on Bodmin Moor and always giving talks, but hadn't realised his wife was a cookery writer. I probably met her too.
Just found this blog (a bit late!!!). Meat and /Cabbage Casserole – just about to make it again. a staple in our family. My book is held together with an elastic band -but what would I do without it! (The book, not the band!!!
Glad you have found me and my blog! It's nice to know it's a favourite with someone else.
Was it REALLY that long ago?
I used some of her recipes when they appeared in the Telegraph and used others as inspirations for my own concoctions.
I was shocked and very sad when I heard of her death. Far too early.
Yes, very sad. She was such a great cook and food writer.
Marika’s left overs book is a masterpiece .Neither she nor Delia have ever let me down.
Yes, she was a really great food writer and recipe developer.
Her autobiography is a worthwhile read, too. I commend to you her recipe for flapjack!
Oh I will, thanks Fiona. It’s too long since I looked at Marika’s recipes.