Indulgent smoked salmon, creamy eggs and a pinch of delicate onion-like chives.
Preparation time: 5 Minutes
Cooking time: 3 Minutes
4 free range Woodland eggs
1 tablespoon fresh chives, chopped
25g butter, plus extra for spreading
½ x 120g pack basics Scottish smoked salmon trimmings
1 bagel, split horizontally
Freshly ground black pepper
In a bowl, beat together the eggs and chives with some freshly ground black pepper.
Melt the butter in a small, non-stick pan over a medium-low heat. When hot, add the eggs and gently cook, stirring occasionally, for 3 minutes or until softly scrambled.
Meanwhile toast and butter the bagel. When the eggs are ready, remove them from the heat and fold through the smoked salmon trimmings.
Divide the bagel between two plates and spoon over the salmon and scrambled eggs to serve.