Smoked Salmon Scramble

Serves 2

  • 25g (1 oz) butter
  • 3 free range eggs, lightly beaten
  • Salt and black pepper
  • 100g (3½ oz) smoked salmon
  • 2 bagels, toasted
  • Butter for spreading

Finely chopped parsley


Melt the butter in an AGA non-stick saucepan on the simmering plate. When the butter has melted and begins to foam add the eggs and seasoning, stir continuously until just set and creamy.

Arrange the smoked salmon over the buttered toasted bagel halves and cover with the scrambled egg. Garnish with a little chopped parsley.