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Soups & StartersMeat

Scrambled Egg with flaky Scottish Smoked Salmon
- courtesy of John Sinclair


2 eggs per person
Flaky smoked Scottish salmon
A little cream
A knob of butter
Crusty bread

To cook

Whisk the eggs and add a dash of cream (this is a good way of using up leftover cream)

Melt the butter gently in a non-stick pan

Add the eggs and stir until cooked

Serve with the flaky smoked salmon and crusty bread.

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