Smoked salmon scram­ble

Olive - - COOK -

Whisk 2 eggs with a good pinch of salt. Heat a knob of but­ter in a small fry­ing pan un­til foam­ing. Tip in the eggs and stir gen­tly un­til softly scram­bled. Stir in a hand­ful of chopped smoked salmon and sprin­kle with chopped chives. Serve with but­tered, toasted seeded bread.

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