Recipes

This brunch or light supper recipe for Toasted Crumpet, Scrambled Eggs and Smoked Salmon comes from Nick Nairn for Freedom Food.

Serves 2

    4 Freedom Food labelled eggs
    10g (1/2 oz) lightly salted butter
    2 crumpets
    40g (11/2oz) Freedom Food labelled smoked salmon
    Lemon juice and freshly-ground black pepper, to serve

Method

Beat the eggs in a bowl. Melt the butter in a heavy frying pan over a low heat. Add the eggs and cook on a low heat for 2-3 minutes, stirring and scraping the pan continuously.

Meanwhile, toast the crumpets until golden brown. Place them on warmed serving plates.

Once the eggs have reached a luscious, creamy consistency, remove them from the heat and divide between crumpets.

Top with the smoked salmon, scrunching the slices slightly to create a little height. Serve with a few drops of lemon juice and some freshly-ground black pepper.