Smoked Salmon and Scrambled Eggs
Serves: 2
Ingredients
8 fresh eggs
Knob of butter
150g pack of smoked salmon
Salt and pepper
2 slices Sourdough bread 313e49d
Method
Pre-heat griddle pan. Heat your non-stick pan gently and add a knob of
the butter. And add your beaten eggs.
Gently cook and stir. Continue to cook for a couple of minutes, whilst still
just underdone. Griddle the bread until
nicely charred on each side. When the eggs thicken, season with salt and pepper
and pile the eggs over the toast. Top
with smoked salmon slices.
Serve with a good wedge of lemon and freshly ground black pepper.
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