Hey, hi and hello to you! 👋 I hope you’re doing well and having a nice morning/afternoon/evening or night! 🌙 For some reason saying that made me think you could pick whatever one you like and instantly be there but nope, not possible 🤣. Today’s post is a bit of a random recipe that won’t be a hit with everyone but it is with me so up on the blog it goes! 😋 I first made smoked mackerel scrambled eggs back in April and all the pictures within the post are from then…I kinda forgot to share but I swear to you, that’s no way of saying it’s not good because it’s actually INCREDIBLE 🙌. If you want a hearty, filling start to the day, packed with energy that won’t have you waiting around for lunch then you’re in the right place! I found it one night when I was hungry and mindlessly scrolling online looking for what I’d make for breakfast the next day. I was drawn to the recipe on egginfo.co.uk and decided if I woke up well the next day, I’d go for it. Long story short, I did and here we are 🤣, months down the line I’ve continued to cook this delicious dish and now I want to show you how my experience goes with it (because I tend to alter recipes a little bit) so let’s go!!

Ingredients

Let me start off by saying I’ve halved the original recipe as in the beginning I didn’t want to steal all the eggs and then I saw it was just the right amount in the end so you can double it if you want but I like it this way!

• 3 large eggs
• 30ml/2tbsp milk (I had to use soya milk and it turned out very nice).
• 12g butter (that’s around half but I just do it by eye to be honest! 🤣). I used a plant based butter that my family are obsessed with so you can’t choose the wrong one flavour wise I guess!
• A 125g tin of smoked mackerel fillets, drained and flaked. I use the mackerel that comes in brine instead of oil. The first time I made this recipe I used a pack of two mackerel fillets but since then, tins have been my go to as they’re what we tend to always have in the cupboard!
• Ground black pepper (you can add salt but I think it’s fine without it!)
• 2 slices of toast (it’s gonna cover both of them!).
• Chives (the recipe calls for fresh to garnish but we only have dried which still adds flavor and I didn’t use as a garnish either, I cooked them into it – no measurements there because its done by eye 🤔 maybe half a teaspoon).

Method

Step 1! (I’m so excited 🤣). In a bowl, beat together the eggs, the milk and if you wanna add salt then do it here but don’t put any pepper on yet! Trust me 🙌😂. When prepping the mackerel, put the pepper in THERE! My way of thinking behind doing that was so it wouldn’t just get lost in the egg, the mackerel held in the flavour and it was worth the lil switch up!

Step 2 that could have been added to step 1, melt the butter in a non-stick pan and add the eggs (just them, NOT the mackerel yet). Cook over a low heat and stir every now and then until the eggs begin to scramble. The recipe states that this should be done for 2-3 minutes but I was there a little longer, just making sure the eggs were cooked through. With anything I’d rather food be overcooked than underdone, not to say it would have been but it really does depend what you’re cooking it on and what pan you’re using. Our stove takes a good while to get going 🤣. Also, around this time I got a JML copper stone frying pan and I’ll admit, that was half the reason I wanted to cook because it heats up faster and literally nothing sticks to it – this dish was no exception!

Step 3! Pop down the toaster (remember to fill it first 😁) and stir the mackerel, cook it all together until its at the same heat. This is when I mixed in the chives as I found it adds more flavour that way instead of being used as a garnish.

Step 4 Which is my penultimate favourite, plate it up! Put the slices of toast side by side on the plate, I butter them but that’s personal preference…I slice them to for a seamless eating experience too but yet again, it’s up to you! 🤣 Then pour the flavourful mixture ontop of them both. All that’s left to do is tuck in and enjoy!

Soooooo if there’s ever been a recipe on here that I’ve wanted to know your thoughts on, this would be it! 😄 Like I mentioned at the beginning, from the get-go it may not be for everyone if say you don’t eat fish/eggs or in fact like them but for those of you who do, I hope you enjoyed reading through it and feel inspired to give it a try! I never took myself for someone that would like mackerel because it was just a name to me but then I found this, gave it a go and fell in love 😍🤣. I might be biased in saying it doesn’t smell because when you’re the one enjoying something you don’t think it does but I truly believe that because it’s well cooked through, all you can smell are the delicious ingredients that go well together. The mackerel gives it an almost roast-like taste so I wouldn’t just recommend it as a breakfast, it would go down a treat as a healthy brunch, lunch and even dinner so bon appetit! 😊

Thanks for checking out my post! 😉 I’m currently channeling the nice bright day I took the photos for the post on because the weather has been horrid lately 🙌🤣. Let’s hope we’ve seen the back of the snow because I can’t handle this cold! 🌨️ 🥶 I’ll see you again next Tuesday! (Yeah I settled on the new schedule of Tuesdays and Fridays 😆 Let’s see how it goes! 😅). Take care, stay safe and I’ll see you again soon. Buh bye! ✨💕

---

Previous post: New year, fresh start with a load of baggage stuck in customs 😐🧳 My goal for 2022! 💫

• Instagram
• Twitter