Knowing my husband was joining me on the Island (Isle of Wight) the next day, I spotted some smoked salmon in the supermarket and decided to surprise him with one of his favourite breakfasts – scrambled eggs with smoked salmon.

Whilst he enjoyed his Bircher, I beat together three eggs, a knob of butter, a splash of almond milk, sea salt and freshly ground black pepper.  I cut three-quarters of the smoked salmon into small pieces and the remainder into strips.   I microwaved the eggs until just under-cooked as they continue to cook when removed from the oven.  Stirred in the chopped salmon and heaped on to two buttered slices of gluten-free toast and decorated with the remaining smoked salmon strips, a slice of lemon and a frond of dill.

One very happy husband!

Scrambled Eggs with Smoked Salmon

Whenever I need to buy fresh herbs, I always try to get ones with a root; very often for under £1 at the local supermarket.   Once I’ve used what I need, I pop them in a large flower pot and end up with a lovely fresh supply for next time.   The more I cut them, the bushier they grow.

Mint, parsley and dill in this pot.  I usually grow basil in hanging baskets well away from the snails and slugs who seem to love basil best of all.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.