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Scrambled Eggs with Smoked Mackerel
A delicious lunch or supper dish of scambled eggs with smoked mackerel, bacon and tomatoes.
Ingredients
- 4 eggs
- 150 g smoked mackerel
- 3 small tomatoes
- Salt & freshly ground black pepper.
- 40 g butter
- 65 g streaky bacon 4 rashers
- 2 slices sourdough bread
- 1 tbsp chopped parsley
Instructions
- 4 eggsLightly beat the eggs, they should be just broken up.
- 150 g smoked mackerelCut the mackerel into small pieces
- 3 small tomatoesCover the tomatoes with boiling water and leave for 2 minutes. Drain and slide the skins off.
- Remove the core and seeds from the tomatoes and chop the tomato flesh.
- 40 g butterMelt the butter in a small saucepan.
- Salt & freshly ground black pepper.Season the eggs with salt and pepper and add to the pan with the butter.
- Cook the eggs over a low heat until they begin to thicken but are not yet set.
- Add the smoked mackerel and tomatoes, stirring occasionally.
- Scrape the set eggs from the bottom of the pan until the mixture is just set. Don’t overcook the eggs or they will go dry.
- 65 g streaky baconWhile the eggs are cooking fry the bacon until crisp and rain on kitchen paper.
- 2 slices sourdough breadFry the bread in the bacon fat until crisp and golden.
- 1 tbsp chopped parsleyPile the eggs onto the bread, top with the bacon and sprinkle over the parsley if using.
Nutrition
Calories: 742kcalCarbohydrates: 44gProtein: 40gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 427mgSodium: 886mgPotassium: 1025mgFiber: 4gSugar: 7gVitamin A: 2739IUVitamin C: 30mgCalcium: 122mgIron: 6mg