Salmon Scrambled Eggs on Toast from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate
Toast the slices of bread in a toaster or toaster oven. Beat the eggs and milk with a fork in a bowl and season with salt and pepper. Melt the butter in a frying pan over low heat. Pour the beaten ...
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Cooking tools:
- Toaster
- Toaster oven
- Mixing bowl
- Fork
- Skillet
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
Ingredients
- 2 slices of bread
- 2 tablespoons milk
- 6 eggs
- One 6-ounce (170 g) tin of salmon, drained
- 1 tablespoon (15 g) butter
- ½ scallion, white and light green parts, sliced into thin rings
- ½ bunch of chives, finely chopped
- Salt
- pepper
- Scant 2 tablespoons salmon roe (optional)
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