Smoked Haddock Scramble
|Smoked haddock fish||500 Gram, smoked|
|Milk||1 Cup (16 tbs)|
|Milk||2 Tablespoon (Extra)|
|Cream||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Hot buttered toast slices||8|
Poach the fish in milk for 5-10 minutes.
Drain and flake, removing bones.
Beat eggs together and season well.
Melt butter in a saucepan on low heat, add the 2 tablespoons milk and eggs and stir gently until beginning to set.
Stir in cream then flaked fish and Worcestershire sauce.
As soon as eggs are soft and creamy, turn into a heated serving dish and serve with toast.