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Fish Scramble

Fish Scramble
  • 1 x 425g can Saldanha Middlecut OR Pilchards
  • 45g butter
  • 1 tbsp onion, finely chopped
  • 4 eggs, beaten
  • Salt and cayenne pepper to taste
  • ½ tbsp lemon juice
  • 1 tbsp parsley, chopped
  1. Melt the butter and lightly fry the onion.
  2. Add drained, flaked middlecut or pilchards and heat, stirring gently.
  3. Mix the eggs with salt, cayenne pepper, lemon juice and pour over middlecut or pilchards.
  4. Stir until thickened.
  5. Sprinkle with parsley and serve on toast.

Takes about 15 minutes.