Serves 1
Prep time: 5 minutes
Cooking time: 5 minutes
Ingredients:
· 2 large British Lion eggs
· 6ml double cream
· 5g butter
· A pinch of salt
· 40g smoked salmon, thinly sliced
· A small pinch of chopped parsley
Method:
Crack the eggs into a small bowl and mix with the double cream and butter. Season with salt.
Pour into a saucepan on a gentle heat, cook until the eggs begin to scramble.
To serve, place the scrambled egg on a plate and neatly arrange the sliced smoked salmon around.
Top with small pieces of smoked salmon and a sprinkle of parsley.
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