Creamy scramble with salmon on rye
- Serves: 4
- Prep: 2 mins
- Cook: 3 mins
Creamy scramble with salmon on rye
Ingredients
- 8 large British Lion eggs
- 60ml/4tbsp milk
- salt and freshly ground black pepper
- 15g/1/2oz butter
- 100g/4oz smoked salmon, shredded
- 30ml/2tbsp chopped fresh chives
- 4 slices rye bread
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.
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