Scrambled Eggs and Smoked Salmon
- knob of butter
- 6 eggs
- 50g strong cheddar cheese, grated
- 70g smoked salmon, roughly sliced
- 2 tbsp Greek yoghurt
- Salt and pepper
- 4 slices toast or English muffins
- 1/2 lemon, chopped in half
Melt the butter in a non-stick saucepan over a medium-low heat. Crack the eggs into a jug, season with salt and pepper and mix with a fork.
Pour into the saucepan and stir, scraping the bottom of the pan. When there’s only a little runny egg left, add the cheese.
Once the cheese has melted add the Greek yoghurt and stir until combined and hot. You could add a splash of milk if it gets too dry.
Serve on toast, topped with smoked salmon and a very generous amount of cracked black pepper. Squeeze over the lemon juice just before eating, to avoid soggy bread!
UPDATE: This recipe has now been entered into a British Breakfast competition – you can find all the details on the Fingers and Toes, or Fuss Free Flavours blogs! All entrants are welcome!