Scrambled eggs a la scarlatti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter |
| 1 | pounds | Flaked smoked haddock |
| 8 | Beaten eggs | |
| A pinch of salt | ||
| ½ | teaspoon | Fresh ground pepper |
| ½ | cup | Single cream |
Directions
Heat the butter in a pan and add the haddock, which should be cooked for just 1 minute. Next take the beaten eggs, and fold them into the fish. Add the seasoning after a minute - but leave out the salt if the haddock is fairly salty.
Just when the dish looks golden and still has a melty look to it, pour in your single cream and stir.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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