Kippers-style mackerel with toast and scrambled eggs

Ingredients

For 1 serving

• Canned mackerel70 g
• Eggs2
• Rye bread1
• Chives2 g
• Lemon juiceto taste
• Butter3 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs, fish,

Method

1. Drain the mackerel from its oil and break it into large flakes with a fork; snip the chives into small rings with scissors.
2. Beat the eggs in a bowl with a small pinch of salt and a grind of black pepper.
3. Melt the butter in a small non-stick pan over a low heat, pour in the eggs and stir slowly with a spatula for 3–4 minutes, until set but still creamy: take them off the heat a moment early, they finish cooking in the pan's warmth.
4. Meanwhile, toast the rye bread until crisp.
5. Spoon the eggs onto the toast, lay the mackerel alongside and finish with the chives, a few drops of lemon juice and more pepper.