Creamy scramble with salmon on rye
Ingredients
- 8 large British Lion eggs
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60ml/4tbsp milk
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salt and freshly ground black pepper
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15g/1/2oz butter
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100g/4oz smoked salmon, shredded
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30ml/2tbsp chopped fresh chives
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4 slices rye bread
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Preparation time: 2 mins, cooking time: 3 mins, serves: 4.
Creamy scramble with salmon on rye
Method
- Beat the eggs and milk together with a little salt and plenty of ground black pepper. Melt the butter in non-stick pan and when it is foaming, pour in the egg mixture. Cook gently over a low heat, stirring until the egg has thickened and is almost scrambled.
- Stir the salmon into the eggs and continue to cook until the eggs are cooked to your liking. The slower you cook scrambled eggs the creamier they become.
- Cut the rye bread in half and place on four plates. Top with the scrambled eggs and a sprinkling of chives, then serve straight away.