Scrambled eggs with smoked salmon and dill

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Smoked salmon40 g
• Dill2 g
• Butter5 g
• Whole wheat bread1
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

Method

1. Cut the smoked salmon into strips, chop the dill and put the wholemeal bread on to toast.
2. Beat the eggs and egg white with a grind of pepper; no salt needed, the salmon is salty enough.
3. Melt the butter in a non-stick frying pan over low heat, pour in the eggs and cook for 3–4 minutes, stirring with a spatula, until creamy and just set.
4. Turn off the heat and stir in the salmon and dill straight away: the residual heat warms the salmon without cooking it.
5. Serve the eggs on the toast.