I thought I would share this recipe with you by way of a small thank you to my darling husband as he cooked this for me recently and it’s too good to keep it to myself.  Also by way of a thank you as lately I may have been a tiny bit tetchy.  I thought I was being super helpful to my loved ones around me by offering advice in how to make our daily life simpler but actually I think this may have come across as nagging (confirmed by loved ones).  Sorry about that.

I now write regularly for Bexhillian magazine and feel jolly pleased with it I must say and I never tire of mentally bouncing off the walls when I spot the magazine locally.  I am only too pleased to have such positive feedback from readers which delights me because when I attended a writing seminar some time ago I was told that my style was somewhat ….. the sentence wasn’t finished.  So you see sometimes offering advice isn’t always the best idea: talking and sharing is.

Scrambled Eggs with Smoked Salmon and Chives – to share

(serves 2)

4 eggs

Butter

100g smoked salmon (maybe less)

2 tablespoons double cream

small handful of fresh chives, finely chopped

2 or 4 slices bread

Freshly ground black pepper

Break eggs into a bowl and whisk together, don’t over beat otherwise you’ll have tough eggs.  Start toasting your bread.

 Melt butter in a frying pan and pour in the eggs and cook for about a minute, stirring from time to time.

Add the smoked salmon and cream and continue to cook for a further minute until just about cooked through.  Remove from heat and sprinkle over the chives.

Butter your toast and then top with the scrambled eggs, giving everything a good grind of black pepper. Leave out salt as the smoked salmon can be quite salty but go for it you like it that way.