Salmon and Scrambled Egg

This is a favourite breakfast of mine. It takes no time at all and is delicious.

Ingredients

  • 250g Smoked salmon
  • Lemon juice
  • Dill
  • 4 Eggs
  • Dash of milk
  • Salt and pepper, to taste
  • 1 tsp Worcestershire sauce

    • Method

    1. Place the salmon on a plate, drizzel with lemon juice and sprinkle on some finely chopped dill.

    2. Beat the eggs in a jug, add the milk, worcestershire sauce, salt and pepper and mix well.

    3. Add the egg mix to a pan and heat on a medium heat. Stir occasionally until the eggs start to solidify, then stir until all the liquid has solidified.

    4. Add the eggs to the plate with the salmon and serve with buttered toast or a toasted bagel.

    Notes

  • If you like to add a little heat, add a few drops of tobasco sauce to the egg mix
  • Once the egg mix starts to solidify, keep it moving and keep scraping the bottom of the pan, otherwise it will weld itself to the bottom!