Smoked salmon scrambled eggs on rice cakes

Ingredients

For 1 serving

• Eggs2
• Smoked salmon50 g
• Chivesto taste
• Extra virgin olive oil1 teaspoon
• Rice cakes2
• Arugula20 g
• Black pepperto taste

Contains: eggs, fish

Method

1. Cut the smoked salmon into thin strips; chop the chives; wash and dry the rocket.
2. Beat the eggs in a bowl with a grind of black pepper (no salt: the salmon is salty enough).
3. Heat the oil in a non-stick pan over low heat, pour in the eggs and cook for 2–3 minutes, stirring constantly with a spatula, until set but still creamy and glossy.
4. Take off the heat and stir in the salmon and chives straight away: the residual heat warms them without cooking them.
5. Lay the rocket on the rice cakes and top with the salmon eggs.