Steph Houghton’s Creamy Scrambled Eggs with Smoked Salmon

Serves: 1

You will need

2 large British Lion eggs
75ml reduced fat soured cream
½ lemon
2 tbsp chopped fresh chives
15g butter
1 wholemeal bagel, split
25g smoked salmon slices
A pinch of salt and freshly ground black pepper



Directions

1. Beat the eggs with 1 tbsp soured cream, and a little seasoning.

2. Grate the zest of half the lemon and stir into the remaining soured cream, add the chives and spoon into a bowl, set aside.

3. Toast the bagel.

4. Melt the butter in a small non-stick pan and when it is sizzling, add the eggs and cook over a gentle heat, stirring until the eggs are creamy and softly scrambled - cook for longer if you prefer.

5. Place both halves of the toasted bagel on a plate, heap the egg on top, then add folds of smoked salmon. Serve with the lemon and chive cream spooned over.

Recipe courtesy of British Lion eggs www.eggrecipes.co.uk



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