Salmon scrambled eggs with mascarpone, chives and tomatoes

Babiche Martens

Ingredients

1	Olive oil
4	Vine-ripened tomatoes, (or 8 small)
1	Salt & freshly ground pepper, (to season)
6	Eggs
6 Tbsp	Milk
4 tsp	Chives, (finely snipped, plus extra to garnish)
6	Smoked salmon pieces, (roughly torn plus 4 extra) (Main)
25 g	Butter
2 Tbsp	Mascarpone
1	Toast bread slices, (buttered)

Directions

1. Preheat oven to 180C. Place the tomatoes in a small baking dish, drizzle with olive oil and season well. Bake for 20 minutes.
2. Meanwhile crack the eggs into a bowl, season and whisk together with the milk, chives and salmon.
3. Heat a heavy frying pan, add the butter plus 2 tsp olive oil. When the butter begins to foam, pour in the eggs. Add small spoonfuls of mascarpone then gently stir the eggs until just cooked.
4. Serve the eggs on warmed plates with extra salmon and chives, tomatoes and toast.