Regal Hot Smoked Salmon with Scrambled Eggs & Avocado
- 250g of Regal Hot Smoked Salmon - Classic
- 6 eggs
- 1/4 teaspoon of cracked pepper
- 1 pinch of salt
- 1 tablespoon of butter
- 1 avocado
- fresh dill, to serve
- 4 slices of good quality bread
Toast bread to your liking.
In a large bowl, beat the eggs together then add pepper and salt.
Melt butter in a large nonstick sauté pan over a low/medium heat. Add the eggs and gently move them around the pan with a spatula bringing the edges to the centre. Once the eggs are silky, remove from heat and add to toast.
Break salmon into chunks and discard of skin.
Top eggs with sliced avocado, chunks of salmon and fresh dill.