scrambled eggs & smoked salmon

What better way to start the day than with soft, creamy eggs combined with the subtle taste of smoked salmon served on the DS-gluten free Soft White Rolls.

Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

2 DS-gluten free Soft White Rolls, cut in half, toasted and buttered.
25g butter
4 medium eggs, beaten
3 tbsp natural yoghurt (milk as an alternative)
50g smoked salmon
Sea salt and cracked black pepper

Method

1. Heat the butter in a non-stick pan over a medium heat.

2. Combine the eggs, yoghurt, pinch of salt and cracked black pepper. Pour into the pan with the melted butter and stir with a wooden spoon to combine together. Just as the egg is coming together, add the smoked salmon and stir untill the egg is cooked.

3. Place the rolls on a plate and divide the scrambled egg. Top with more cracked black pepper if desired.

TIP: For a healthier option it is not necessary to butter the toasted roll.