Scrambled Egg with Salmon

  • Drizzle olive oil         
  • 4 eggs, beaten
  • 3tbsp skimmed milk
  • 200g hot-smoked salmon fillets, flaked
  • 2tbsp snipped fresh chives, plus extra to garnish
  • 2 slices brown nutty  bread
  • Fresh flatleaf parsley sprigs, to garnish

These scrambled eggs with hot-smoked salmon take breakfast to the next level, for days when you need something filling, healthy and tasty.

Serves 2

  1. Drizzle a little olive oil in a non-stick frying pan.
  2. Mix the eggs and milk, add to the pan and cook over a medium heat for 2 min, stirring, until the eggs are part cooked.
  3. Add the salmon and snipped chives, season with freshly ground black pepper and continue to cook until the eggs are cooked but still a little wet.
  4. Remove from the heat and leave in the pan for 1 min.
  5. Meanwhile toast the bread and cut each slice in half. Serve with the scrambled eggs, garnished with the remaining chives and the parsley sprigs.

Use a sprinkle of LoSalt if desired.