Smoked Mackerel And Scrambled Eggs
Breakfast in bed is one of the nicest ways to show that you care. When it comes to Mother's Day... it's always a reliable way to get the day off to a great start. Actually, it's the thought that counts so this could even be a present in itself!
- 3 large eggs
- 120 g smoked mackerel fillet
- 1 slice granary bread
- 1 splash milk
- 1 knob butter
- 1 sprig chopped parsley
- 1 fresh tomato
- 1 pinch salt and pepper
Prep Parsley And Tomato
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.
Mix Eggs And Milk
Crack the eggs into a bowl, add the milk and whisk with a generous pinch of salt and pepper.
Pour Egg Mix Into The Pan
Melt the butter in a pan over a gentle heat.
Pour the egg and milk mix into the pan, stir and heat gently
Prep The Mackerel
Skin mackerel fillets and flake into large pieces.
Toast The Bread
Toast the bread until golden.
Cook The Eggs
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.
Serve With Toast And Tomato
Dollop scrambled egg onto the toast and serve with the tomato and a glass of orange juice or a steaming mug of tea.
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