This is quite yummy. I was initially put off by the smell as I’m not used to having spring onions with smoked salmon and scrambled eggs but this is good. But then again Jamie is an expert. This is quite comforting and filling. This recipe is wheat free and gluten free (if you use wheat free and gluten free bread!) sugar free and dairy free and is suitable for pescatarians. This recipe is from Jamie Oliver’s Everyday Super Food.
- 1 small slice of sourdough bread (or wheat free bread)
- 1 spring onion
- 25g smoked salmon
- 2 large eggs
- Black pepper
- 1 wedge lemon
Toast the bread, trim the spring onion and finely slice it with the smoked salmon. Beat 2 large eggs with a pinch of black pepper then fold through the sliced spring onion and smoked salmon. Put a small non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Pour the egg mixture into the pan and stir every 10 seconds with a rubber spatula until you’ve got silky strips of cooked egg, surrounded by softer, custardy egg. Sere on the toast with the wedge of lemon for squeezing over.