Recipe for Scottish Oatcakes with Creamy Scrambled Eggs and Smoked Salmon 
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Yield:
4
Ingredients:
Amount Ingredient
nick nairn island harvest
6 x eggs
1 x salt and freshly ground black pepper
25 gm butter
4 tbl double cream (optional)
1 x quantity Scottish oatcakes (qv)
75 gm thinly sliced Scottish smoked salmon
Instructions:
Instructions: Break the eggs into a bowl season and beat together lightly with a fork.

Melt half the butter in a smaii nonstick pan.

Swirl it around so that it coats the sides a little add the egg and cook over a medium heat. stirring all the time for about 2 minutes or until the eggs are half set.

Take off the heat add the rest of the butter and the cream if using and keep stirring returning the pan to the heat briefly if necessary until the eggs are soft and creamy.

Spoon the scrambled eggs onto each oatcake and loosely pile the smoked salmon on top.

Sprinkle with a few chopped chives and serve.

Serves 4

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