Salmon Scramble

Directions

Drain the can of salmon.

Flake the fish. Set aside.

Beat together the eggs, cream or fromage frais and seasoning.

Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light.

While the eggs are still soft, but thick, add the salmon, pepper and mushrooms.

Continue cooking for a further few seconds to heat through.

Serve hot on the toast or piled into pitta breads.