Scrambled eggs with mackerel and spring onion on rye

Ingredients

For 1 serving

• Eggs2
• Canned mackerel40 g
• Spring onions1
• Rye bread40 g
• Extra virgin olive oil2 g
• Black pepperto taste

Contains: gluten, eggs, fish,

Method

1. Trim the root and any damaged outer leaves from the spring onion and slice it into thin rounds; drain the mackerel and flake it with a fork. Beat the eggs.
2. Heat the oil in a non-stick pan over medium heat and soften the spring onion for 2 minutes, until soft and translucent.
3. Meanwhile, toast the rye bread for 2–3 minutes, until crisp.
4. Turn the heat to low, pour in the eggs and stir constantly with a spatula; after about 1 minute, when they start to set, add the mackerel.
5. Keep stirring for 1–2 minutes, until the eggs are set but still creamy; serve on the bread with a grind of black pepper. No salt needed, the mackerel is already salty.