Scrambled Eggs With Smoked Salmon On A Toasted Bagel


25g (1 oz) butter
3 free range eggs, lightly beaten
Salt and black pepper
100g (3½ oz) smoked salmon
2 bagels, toasted
Butter for spreading


Finely chopped parsley


Melt the butter in a non-stick saucepan on the Rayburn hotplate.  When the butter has melted and begins to foam add the eggs and seasoning, stir continuously until just set and creamy.

Arrange the smoked salmon over the buttered toasted bagel halves and cover with the scrambled egg.  Garnish and serve.

To toast the bagels

, cut them in half and lay them on a moderate hotplate heat, when they are lightly toasted turn over and toast the other side.