Creamy scramble with salmon on rye

INGREDIENTS

SERVES 4

8 large British Lion eggs

4 tbsp milk

Salt and freshly ground black pepper

15g butter

100g smoked salmon, shredded

2 tbsp chopped fresh chives

4 slices rye bread

DIRECTIONS

Beat the eggs and milk together with a little salt and plenty of ground black pepper. Melt the butter in a nonstick pan and when it is foaming, pour in the egg mixture. Cook gently over a low heat, stirring until the egg has thickened and is almost scrambled. Stir the salmon into the eggs and ontinue to cook until the eggs are ooked to your liking. The slower ou cook scrambled eggs the reamier they become.

Cut the rye bread in half nd place on four plates. Top with the scrambled eggs and a prinkling of chives, then serve raight away.

Recipe courtesy of British Lion ggs. eggrecipes.co.uk