Salmon Scrambled Eggs with Balsamic Cherry Tomatoes

1. Pre-heat your oven to 180c and slice the cooked slamon into strips. 2. Place your cherry vine tomatoes on an oven tray covering with balsamic vinegar and seasoning, and then place in the oven for 10-12 minutes. Whisk your eggs using a fork in a bowl, adding the milk and seasoning. Then slice your salmon into strips and squeeze the lemon juice over and add extra black pepper.

1. Heat your saucepan over a medium heat and add your butter. Once melted add the eggs and stir constantly with a spatula or something flexible to ensure you get right in the corners...nothing metal to scratch your pans. 2. Take your eggs off the heat just before they are cooked as they will still cook from the heat of the saucepan. 3. Place your slices of bread in the toaster. Check your tomatoes and using a spoon place the juices in the tray on top of the add. 4. Butter your toast once ready, add your eggs, small handful of rocket, strips of salmon and using the spatula carefully place the vine tomatoes on the top, drizzle the juices over the top and finally a good sprinkle of black pepper. Serve immediately and enjoy... It's the weekend! BIFF, BOSH, NOSH!