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Scrambled Eggs with Smoked Mackerel Tomatoes
A delicious lunch or supper dish of scambled eggs with smoked mackerel, bacon and tomatoes.
Ingredients
- 4 medium eggs
- 150 grams smoked mackerel
- 3 small tomatoes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper.
- 40 grams butter
- 65 grams streaky bacon 4 rashers
- 2 slices sourdough bread
- 1 tbsp chopped parsley
Instructions
- Lightly beat 4 medium eggs.
- Break 150 grams (½ cup) smoked mackerel into flakes.
- Cover 3 small 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.
- Melt 40 grams (3 tbsp) of butter in a small saucepan.
- Season the eggs with ¼ tsp salt and ¼ tsp 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.
- While the eggs are cooking fry the bacon until crisp and drain on kitchen paper.
- Fry the bread in the bacon fat until crisp and golden or toast the slices of bread and butter them,
- Pile the eggs onto the bread, top with the bacon and sprinkle over the parsley if using.
Nutrition
Calories: 723kcalCarbohydrates: 40gProtein: 39gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 427mgSodium: 1217mgPotassium: 908mgFiber: 3gSugar: 7gVitamin A: 2340IUVitamin C: 23mgCalcium: 124mgIron: 6mg