Scrambled Eggs with Smoked Salmon and Asparagus
A bunch of Asparagus trimmed
2 teaspoons of olive oil
sea salt and freshly ground black pepper
8 organic eggs
200g smoked salmon
1 preheat oven to 200 degrees c/400 degrees f/gas mark 6
2 Lay the asparagus on a sheet of foil drizzle with 1 teaspoon of olive oil and season with salt and pepper. Bring the corners of the foil together to make a sealed parcel and roast in the oven for 8 – 10 minutes until the spears are tender.
3 Meanwhile in a large bowl beat the eggs with salt and pepper.
4Heat the remainingolive oil in a frying pan over medium heat then scramble the eggs using a fork to break them up until cooked.
5. Serve with smoked salmon and asparagus.