The best smoked salmon for a supreme breakfast.
- 4 eggs
- 3 oz. of Tommy Moloney’s smoked salmon
- 2 tablespoons of cream or whole milk
- 2 oz. of butter
- Salt and pepper to season
- 2 slices of bread for toasting
Slice the Tommy Moloney’s smoked salmon into slivers.
Crack the eggs into a bowl, add milk, and season with salt and pepper. Whisk the milk and eggs together.
Melt the butter in a skillet over medium heat and add the whisked eggs. Stir the eggs so they do not stick. While the eggs are still a bit runny, add the salmon and stir the mixture.
Toast each slice of bread and then butter the slices and place them on a plate. Divide the scrambled eggs mixture and put it on top of each toast slice.
Tip: Garnish the toast slices with remaining smoked salmon slivers and some parsley.