Scrambled Egg With Smoked Salmon

A simple breakfast idea mixing the smokey flavours of fresh cured salmon and traditional scrambled eggs, served on toast.

• Ready In: 10 mins
• Serves: 1
• Yields: 2 slices of toast

Ingredients

• 2  slices  bread
• 2  large eggs
• 100  ml milk
• 5  basil leaves, chopped
• 50  g  fresh smoked salmon, slices
• 1  pinch salt
• 1  pinch black pepper
• 10  g butter or 10  g  oil, to coat the pan

Directions

1. warm a pan and add the butter to coat it.
2. mix the egg and milk and pour into pan.
3. cooking on a warm to medium heat gently stir the eggs until almost ready for serving
4. when the mixture is still a little runny add the salmon and chopped basil.
5. cook for another minute so the salmon just starts to change colour.
6. Serve on freshly toasted bread.
7. spinkle a little extra basil over.
8. if you have any left also garnish with a twist of salmon.
9. eat at once.