Scrambled Eggs with Smoked Salmon

Ingredients

• 2 eggs
• 50g smoked salmon
• 1/2 tsp butter
• 1 tbsp milk or water

Method

1. 01

   Crack 2 eggs into a bowl and whisk with 1 tbsp of milk or water until the yolk and white are completely combined.

2. 02

   Heat a small non-stick pan over very low heat. Add 1/2 tsp butter and let it melt gently — do not let it brown.

3. 03

   Pour in the whisked eggs and let them begin to set around the edges for about 30 seconds without stirring.

4. 04

   Using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping movements. Remove from heat while still slightly glossy — carry-over heat will finish cooking them.

5. 05

   Tear 50g of smoked salmon into very small pieces and fold gently into the scrambled eggs. Serve immediately, cooled slightly.

How to offer

Serve in small portions on a preloaded spoon or on a plate for self-feeding. Smoked salmon is safe for babies 12 months and up in small amounts. A luxurious, omega-3 rich breakfast for the whole family.

Storage

Best served fresh immediately after cooking. Do not store scrambled eggs with smoked salmon.