Scrambled eggs with smoked salmon
- 4 large eggs
- 100ml milk
- Salt and ground white pepper
- Knob of butter
- 50-100g smoked salmon, chopped
- 2 slices toast, buttered, to serve
Serve on granary or wholemeal bread with light butter for a healthier option.
- Break the eggs into a bowl. Add the milk and season. Whisk together well.
- Heat a small frying pan and add the knob of butter, but only just melt the butter, don’t let it overheat and discolour. Add the egg mixture to the pan and let it sit, without stirring it, for 20-30 seconds. Stir the egg mixture using a wooden spoon or spatula, lifting it from the edges of the pan and pulling it into the centre. Take care not to over-stir the eggs, as the aim is to get soft curds as the egg sets.
- Repeat stirring the eggs until they’re almost completely set. Remove the pan from the heat and leave the mixture to continue cooking in the residual heat. Stir in the smoked salmon and spoon on top of the buttered toast.
Nutritional information per portion
- Calories 500(kcal)
- Fat 34.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.