Scrambled eggs with tuna, capers and parsley on rye

Ingredients

For 1 serving

• Eggs2
• Canned tuna in water50 g
• Capers5 g
• Parsleyto taste
• Rye bread40 g
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, eggs, fish,

Method

1. Drain the tuna well and flake it with a fork; rinse the capers under running water and roughly chop the parsley.
2. Beat the eggs in a bowl with a grind of black pepper; no salt needed, the tuna and capers take care of it.
3. Toast the rye bread for 2–3 minutes, until crisp.
4. Heat the oil in a non-stick pan over low heat, pour in the eggs and stir constantly with a spatula for about 2 minutes, until they start to set.
5. When they are almost set but still glossy, add the tuna, capers and parsley and stir for 30 more seconds; serve straight away on the bread with more pepper.