Scrambled Egg With Smoked Salmon

A simple breakfast idea mixing the smokey flavours of fresh cured salmon and traditional scrambled eggs, served on toast.

Warm a pan and add the butter to coat it.

Mix the egg and milk and pour into pan.

Cooking on a warm to medium heat gently stir the eggs until almost ready for serving.

When the mixture is still a little runny add the salmon and chopped basil.

Cook for another minute so the salmon just starts to change colour.

Serve on freshly toasted bread.

Spinkle a little extra basil over.

If you have any left also garnish with a twist of salmon.

Eat at once.

bread, eggs, milk, basil leaves, smoked salmon, salt, black pepper, butter