A very special version of scrambled eggs that uses smoked salmon and chopped parsley for that little something extra.
4 slices of white or brown bread, toasted
4 large free range eggs
1 tablespoon milk
salt and pepper, to taste
50g thinly sliced smoked salmon pieces
2 tablespoons chopped parsley
Preparation:2min › Cook:3min › Ready in:5min
Heat butter in a medium saucepan over medium heat. Beat together egg, milk, salt and pepper then pour into the saucepan. Stirring constantly to cook eggs until light and fluffy. Take them off the heat just before you think they are done because they will keep cooking. Remove from heat. Stir in salmon.
Slice toast into triangles and place with points in toward the middle around a plate. Spoon scrambled eggs into the centre, sprinkle over chopped parsley and serve warm.