Salmon Scramble

1. 1

   Drain the can of salmon.

2. 2

   Flake the fish.

3. 3

   Set aside.

4. 4

   Beat together the eggs, cream or fromage frais and seasoning.

5. 5

   Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light.

6. 6

   While the eggs are still soft, but thick, add the salmon, pepper and mushrooms.

7. 7

   Continue cooking for a further few seconds to heat through.

8. 8

   Serve hot on the toast or piled into pitta breads.

No additional tips available.