2 oz smoked salmon peices
2 oz butter
6 free range eggs
1 lemon
salt & pepper
1 tbsp chopped parsley
Instructions...
1) Cut the smoked salmon into the smallest ribbons you can-
as thin as matchsticks and about 1" long
2) Melt the butter in a non-stick pan. Break and lightly
beat the eggs and scramble them for about 1 1/2 minutes
until they are starting to form curds.
3) Add half the salmon peices and the juice of half the
lemon. Continue to scramble for about 30 seconds more
until the eggs start to set.Season carefully.
4) Put the scrambled egg into individual pots or on toast.
Sprinkle with the remaining peices of smoked salmon and
a little parsley. Serve with the rest of the lemon cut
into fours
