Salmon and Scrambled Eggs

A generous portion of organic salmon

2 eggs

Chives and parsley, freshly cut from your herb garden

Sheep’s yogurt

 

Cut salmon into cubes, cook in a pan with a little olive oil. Mix eggs with about 1/2 cup of water, add to cooked salmon, add generous handful of chives and parsley. Stir until eggs are cooked.

Serve with a spoon of plain sheep’s yogurt and a sprinkling of cut chives.

Serve on its own for breakfast, or with a large green salad for other meals.