Scrambled Eggs, Asparagus and Smoked Salmon
Ingredients
- 10 asparagus spears chopped
- 2 eggs beaten
- 2 slices sourdough toast soda, or other toast
- pinch black pepper
- knob butter
- 1 slice smoked salmon cut into small strips
Servings:
Instructions
- Heat the butter in a non-stick saucepan and then add the asparagus spears. Stir fry for 3-4 minutes over a medium-high heat, then remove and pile onto warmed plates with the toast.
- Tip the beaten eggs into the same saucepan, reduce the heat to low and stir slowly with a wooden spoon. The eggs should take just a couple of minutes to cook, and are done when they are still slightly runny.
- Stir in your smoked salmon, and gently transfer the eggs onto the toast
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