Name: Rick Stein’s Smoked Salmon & Scrambled Eggs
Total time: 25 min
Yield: 4
Ingredients: 8 eggs; Sea salt and freshly ground black pepper; 400g/14oz smoked salmon; 40g/1½oz tiny capers (or use standard capers,finely chopped); ½ red onion, peeled and very thinly sliced; A small bunch of fresh flat-leaf parsley, leaves picked; 1 lemon, cut into 4 wedges; 15g/½oz butter; 50ml/2fl oz cream (optional); Toasted sourdough, to serve

VMG Recipes