Salmon scrambled eggs with mascarpone, chives and tomatoes
Photo by Babiche Martens
- Preheat oven to 180C. Place the tomatoes in a small baking dish, drizzle with olive oil and season well. Bake for 20 minutes.
- Meanwhile crack the eggs into a bowl, season and whisk together with the milk, chives and salmon.
- Heat a heavy frying pan, add the butter plus 2 tsp olive oil. When the butter begins to foam, pour in the eggs. Add small spoonfuls of mascarpone then gently stir the eggs until just cooked.
- Serve the eggs on warmed plates with extra salmon and chives, tomatoes and toast.