Smoked salmon and scrambled eggs with toast

Serves 1

9pp per serving

1 slice brown bread

2 eggs

65g smoked salmon, sliced

Knob low fat butter

Splash of skimmed milk

Salt and pepper

1. Whisk the eggs, add the milk and season.

2. Melt the butter in a non stick saucepan and when melted add the egg mixture. 

3. Allow it to stick as if cooking an omelette and then using a wooden spoon, break it up. The secret to good scrambled eggs is not to over cook, so while there is still some a little liquid, take off the heat, add the smoked salmon and place a lid on the saucepan. The heat will finish cooking the eggs and also warm the smoked salmon. 

4. Serve with a slice of toast.