Buttery Eggs with Huon Salmon

Ingredients

• 150g Huon Cold Smoked Salmon - roughly chopped
• 2 tbsp Butter
• 2 Shallots - chopped
• 1/2 Leek - Finely Sliced
• 6-8 Eggs - Free Range and whisked
• Sea salt
• Black pepper

Method

1. 1

   Heat the butter on a low heat in a large fry pan.
   Add the onion, shallots and leeks.
   Cook for 5-6 minutes or until softened.
   

2. 2

   Gently whisk eggs in a separate bowl.
   Add eggs to the pan and continue to cook on a low heat.
   Stir occasionally.
   Cook to cook to your preference.
   Remove from the heat.
   Season and add the Cold Smoked Huon Salmon.