Salmon Scramble

Directions

1. 1
   Drain the can of salmon.
2. 2
   Flake the fish.
3. 3
   Set aside.
4. 4
   Beat together the eggs, cream or fromage frais and seasoning.
5. 5
   Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light.
6. 6
   While the eggs are still soft, but thick, add the salmon, pepper and mushrooms.
7. 7
   Continue cooking for a further few seconds to heat through.
8. 8
   Serve hot on the toast or piled into pitta breads.