Читать книгу Home Cooking - Rachel Allen - Страница 34

1 smoked mackerel fillet (about 110g/4oz in weight)

4 eggs

1 tbsp milk

Salt and freshly ground black pepper

15g (½oz) butter

1 tsp finely chopped chives

1 tsp finely chopped parsley

1 Remove the skin from the mackerel fillet, scraping off any dark residue left behind, then flake the flesh into small pieces.

2 Crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add the butter to a small saucepan on a low heat, pour in the eggs and cook as in the basic recipe left.

3 Stir the flaked mackerel into the scrambled eggs, along with the chives and parsley. Check the seasoning and serve immediately.