Paul Merrett's salmon scrambled eggs
Ingredients
- 4 large British Lion eggs
-
60ml/4tbsp milk
-
salt and ground black pepper
-
large knob of butter
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50g/2oz smoked salmon, chopped
-
15ml/1tbsp chopped fresh dill
-
buttered wholegrain seeded toast to serve
Preparation time: 5 mins, cooking time: 3 mins, serves: 2.
Celebrity chef Paul Merrett has developed this delicious version of scrambled eggs...perfect
Method
- Beat the eggs and milk together with a little salt and plenty of ground black pepper. Melt the butter in a medium non stick pan.
- Add the eggs to the pan and cook over a gentle heat for 3 / 4 mins, stirring until the eggs are cooked to your liking. Remove from the heat and stir in the salmon and dill. Serve straight away with the toast.