Skin and flake the peppered smoked mackerel fillets. Split and toast the bagels.
- 1 In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs. Cook over a low heat for 2-3 mins, stirring occasionally until the eggs have begun to set and scramble.
- 2 Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through.
- 3 Set the toasted bagels on four plates and divide the scrambled egg mixture between them. Scatter over the chives and serve straight away.
So simple. Perfect for brunch or supper.
Lovely to add roasted vine tomatoes, lovely for an easy lunch or dinner.
- Average per serving
- Calories 631.0kCal