Paul Merrett's scrambled eggs with salmon and dill
recipe
Paul Merrett's scrambled eggs with salmon and dill
No commentsIngredients
- 4 large Lion Quality eggs
- 60ml/4tbsp milk
- salt and ground black pepper
- large knob of butter
- 50g/2oz smoked salmon, chopped
- 15ml/1tbsp chopped fresh dill
- buttered wholegrain seeded toast to serve
Serves:
2
Preparation:
9
Total Time:
9min
Directions
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- Beat the eggs and milk together with a little salt and plenty of ground black pepper. Melt the butter in a medium non stick pan.
- Add the eggs to the pan and cook over a gentle heat for 3-4 mins, stirring until the eggs are cooked to your liking. Remove from the heat and stir in the salmon and dill. Serve straight away with the toast.
Source: British Lion eggs
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