Scrambled Eggs with Smoked Salmon

• 6 large eggs
• 2 tbsp whole milk
• Salt and freshly ground black pepper
• 1 tbsp butter
• 8 oz (225g) smoked salmon, cut into thin strips, or hot smoked salmon, flaked
• 2 tbsp finely chopped chives
• 4 English muffins, split and toasted

1. Beat the eggs with the milk, and season with salt and pepper.

2. Heat the butter in a medium nonstick frying pan over medium heat until foaming. Add the eggs and stir with a wooden spoon until almost set. Stir in the smoked salmon and cook until just set.

3. Sprinkle with the chives. Spoon over the toasted muffin halves and serve hot.

Variations:

Scrambled Eggs with Mushrooms

Cook 8 oz (225g) mixed mushrooms, whole or sliced, in butter, and add in place of the salmon.

Scrambled Eggs with Green Peppers and Tomatoes

Cook 1 seeded and chopped green pepper in olive oil until just tender. Add 3 tomatoes, skinned, seeded, and chopped. Use instead of salmon.