Scrambled Eggs with Smoked Salmon
Scrambled Eggs with Smoked Salmon (Fish)
Steve Lister
I have been making this scrambled egg dish for years, ever since I started doing my own shopping, so somewhere from about when I was 16 years old upwards. Back then I started to buy things that I wanted to eat and I saw an advert where a meal similar to this was being promoted by a popular supermarket chain. I tried it and over the years I have tweaked it and tried adding different things. Recently I discovered that fresh basil works well with eggs and has completed this recipe that I now find worth sharing!
Serves 1
Ingredients
2 eggs
100 ml. milk
10 gm. butter/oil, to stop the eggs from sticking in the pan
3-5 large basil leaves, chopped
50-70 gm. sliced smoke, cured Salmon, cut into roughly 1 inch pieces
Salt and pepper to your taste (a pinch of each)
2 slices of bread, toasted and buttered to your liking
Instructions
Melt the butter in a pan, on a low to medium heat.
Mix the egg and milk together, pour in the pan. Keep stirring, to stop eggs sticking to the pan.
When the egg are starting to thicken but not quite cooked, add the freshly chopped basil and salmon.
Cook on for a minute, so the eggs are done to your liking (I prefer mine quite creamy).
Serve on hot, buttered toast, garnish with more basil, salt and pepper and if you have spare, a little more salmon.
Eat at once.
