Scrambled egg with Smoked Salmon/Haddock with sides

Makes 1 serving

5ml, 1 teaspoon of Olive Oil

2 x 54g, 2 medium eggs

20g, a small slice of Smoked Salmon or 25g naturally smoked raw haddock

1 small avocado

60g, 18 slim asparagus spears

Salt & Black pepper

Using a small frying, rub the olive oil onto the pan and heat

note: When I cook with smoked haddock, I add the haddock first and whiten it and then add the egg. The smoked Haddock is 27 less in kcals than the smoked salmon.

Whisk the 2 eggs lightly using a fork and add to the pan. Cook lightly, using a wooden spoon to gently turn around the pan. As it begins to solidify, add the chopped smoked salmon.

When it is almost cooked, add the asparagus and fry, sprinkling a little cayenne chilli on top of the spears.

Peel an avocado , mash and squeeze lemon juice on top. Remove the egg from the pan, turn the heat up for 30 seconds and give the asparagus a final flash fry.

Serve. This breakfast is prepared in 5 mins.