Smoked salmon and scrambled eggs with a glass of fizz
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- 20g unsalted butter
- 6 free-range eggs
- 2tbsp semi-skimmed milk
- 8 slices white sourdough bloomer, toasted
- 120g pack Extra Special Mild & Delicate Scottish Smoked Salmon
- 1tbsp chopped chives
- Roasted vine-ripened cherry tomatoes, to serve
- Champagne or Prosecco, chilled, to serve
Heat the butter in a large nonstick frying pan on a low setting. Whisk the eggs with the milk; season with pepper.
Pour the eggs into the pan; cook over a low heat, stirring constantly, until thick and set.
Put 2 slices of toast on each plate and top with the smoked salmon. Spoon over the eggs and sprinkle with chives. Serve with the tomatoes and a glass of Champagne or Prosecco.
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