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Scrambled Eggs with Smoked Salmon

(For 4)
8 large Free range Eggs
60g (2 oz.) Butter
110g (4 oz.) Smoked Salmon
2 tablespoons grated white cheddar
4 tablespoons Milk
Fresh Black Pepper
4 slices Brown Bread.

Cut the salmon into thin slivers.
Grate the cheddar into the eggs , stir in the milk and grate in the pepper.
Whisk these up together.
Melt the butter in a small pan and put it on low heat. Stir in the egg mixture and continue stirring until they are softly scrambled.
Now take the eggs off the heat (they will continue to cook until you serve them)
In the meantime have the slices of bread toasted and lightly buttered.
Spoon the eggs on to the toast.
Scatter over the sliced pieces of smoked salmon and eat immediately.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef