Smoked Salmon with Scrambled Egg

(SERVES 6)

• 15 g ½ oz/1 tbsp low-fat spread
• 4 eggs
• 30 ml/2 tbsp skimmed milk
• 75 g/3 oz smoked salmon pieces
• Salt and freshly ground black pepper
• 3 thin slices bread
• Parsley sprigs

Melt the low-fat spread in a saucepan. Beat together the eggs and add milk and add to the pan. Cook over a gentle heat, stirring, until just set but still creamy. Remove from the heat and stir in the salmon. Season to taste. Spoon into six warmed ramekin dishes (custard cups). Meanwhile, toast the bread and cut into small triangles. Arrange the toast round the ramekins and garnish each with a parsley sprig.