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chop the parsley finely and halve the tomato.
season the cut tomato with freshly cracked black pepper and a pinch of salt.
grill the tomato in a hot oven, flat side up to soften.
crack the eggs into a bowl, add the milk and whisk with a generous pinch of salt and pepper.
melt the butter in a pan over a gentle heat.
pour the egg and milk mix into the pan, stir and heat gently.
skin mackerel fillets and flake into large pieces.
toast the bread until golden.
stir the eggs until the mixture begins to thicken, then add the parsley and fish to warm.
stop the cooking process whilst the egg is still slightly runny.
dollop scrambled egg onto the toast and serve with the tomato and a glass of orange juice or a steaming mug of tea.

serves 1

• 3 large eggs
• smoked mackerel fillet (120g)
• doorstep slice of granary bread
• splash of milk
• knob of butter
• sprinkle of chopped parsley
• 1 fresh tomato
• salt and pepper
  
  

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Smoked Mackerel and Scrambled Eggs