Scrambled eggs, spinach and cooked salmon on toast

METHOD

Step 1

Flake the salmon into large chunks and set aside.

Step 2

Whisk together the eggs, cream, salt and pepper

Step 3

Melt butter over medium heat, then pour in the egg mixture.

Step 4

Gently stir with a rubber spatula to form large soft curds. Remove pan from heat when egg is just cooked.

Step 5

Divide between two plates and pile onto toast. Serve with wilted spinach and top with flaked salmon.

Step 6

Garnish with chopped chives and extra salt and pepper.

Ingredients:

150g Tassal Cooked Salmon fillet, natural flavour (previously called Hot Smoked Salmon)

4 extra large eggs

2 Tbsp cream

Sea salt and freshly ground black pepper to season

1 Tbsp butter

2 cups baby spinach leaves, wilted

2 slices thick sourdough bread, toasted

Chopped chives to garnish