SCRAMBLED EGG WITH SMOKED SALMON AND AVOCADO

For some reason, smoked salmon always feels like a real treat. It reminds me of brunch on Christmas Day, so having this tasty breakfast midweek or at the weekend really fills me with joy. A drizzle of balsamic vinegar over the top works well.

1 large avocado, sliced

6 slices of smoked salmon, or to your taste

Lemon juice, to taste

4 medium eggs

2 tsp Lucy Bee coconut oil

1 tbsp chopped parsley

Himalayan salt and ground black pepper

SERVES 2

Arrange half a sliced avocado and three slices of smoked salmon on each plate. Squeeze over lemon juice and sprinkle with salt and pepper to taste.

Crack the eggs into a bowl and season, before lightly beating together.

Melt the coconut oil in a non-stick saucepan over a medium heat, then add the eggs and stir continuously until they thicken to your preferred consistency, making sure you don’t overcook them or they will turn dry. As they will continue to cook even after you remove them from the heat, take them off the heat just before you think they are ready.

Spoon the scrambled eggs onto the plates, sprinkle over some parsley and serve immediately.