Smoked Salmon Breakfast Scramble
Recipe By:
Carole Perry
-
serves:
2
-
yield:
2 serving
-
ready in:
4 mins
(1 min
Prep
-
3 mins
Cook)
A special version of scrambled eggs we make every year before getting on with the task of cooking Christmas dinner. Please note - I just gave the ingredient amounts for one serving but they are easily scaled to serve more.
Recipe provided by:
Allrecipes
ingredients
-
2 slices of white or brown bread per person
-
2 - 3 large free range eggs
-
50g (about 2 oz) thinly sliced smoked salmon pieces
-
Knob of butter
-
2 dessertspoons of milk
-
Salt and pepper to taste
preparation method
- Toast bread.
- Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon.
- Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the centre and serve warm.