Salmon Scrambled Eggs on Toast

Name: Salmon Scrambled Eggs on Toast
Yield: Serves 2 as a breakfast or brunch
Ingredients: 2 slices of bread; 2 tablespoons milk; 6 eggs; One 6-ounce (170 g) tin of salmon, drained; 1 tablespoon (15 g) butter; ½ scallion, white and light green parts, sliced into thin rings; ½ bunch of chives, finely chopped; Salt and pepper, to taste; Scant 2 tablespoons salmon roe (optional); Salt and pepper, to taste

Preparation info

Serves
2
as a breakfast

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

2 slices of bread
6 eggs
2 tablespoons milk

Fish course
Pescatarian
Brunch

Method

Toast the slices of bread in a toaster or toaster oven.
Beat the eggs and milk with a fork in a bowl and season with salt and pepper.
Melt the butter in a frying pan over low heat. Pour the beaten egg mixture into the pan and stir with a wooden spoon. Pause every 10 seconds for 10 seconds, allowing the egg to gradually set. Add the salmon and half o