Scrambled Eggs Salmon Parcels

Ingredients:

500g smoked salmon
15g fresh chives, finely chopped
Salt and freshly ground black pepper, to taste
30ml butter, cut into blocks
2 English muffins, halved
15ml olive oil
5ml red wine vinegar
100g rocket leaves

Method:

1. Grease four ramekins (of 175ml each) with butter, and then line them with smoked salmon. Let the salmon hang slightly over the edges.

2. In a mixing bowl, beat the egg. Add in the chives, then season to taste with salt and pepper.

3. In a frying pan, heat a third of the butter in a frying pan. Add the beaten eggs and stir with a wooden spoon. Continuously scrape the pan with the wooden spoon. Add the rest of the butter blocks and stir until the eggs are creamy yet runny.

4. Remove the pan from the heat. Stir the mixture for a few more seconds.

5. Spoon the scrambled eggs into the ramekins. Proceed to fold the salmon over the eggs.

6. After toasting the muffins, place half a muffin onto each ramekin, and turn it out onto a plate. Garnish with fresh chives.

7. Mix the olive oil and red wine vinegar. Pour the mixture over the rocket leaves. Toss thoroughly and serve with the scrambled eggs on the English muffins.

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