A quick-to-make and tasty dish, Smoked Haddock Scramble is suitable for a light supper or breakfast, served on its own or with vegetables.
2 tablespoons milk :f teaspoon salt
1 teaspoon black pepper
1 teaspoon grated nutmeg
2 oz. butter
1 lb. cooked smoked haddock, skinned, boned and flaked
2 drops Tabasco sauce
8 slices hot buttered toast
4 parsley sprigs
Place the eggs, milk, salt, pepper and nutmeg in a medium-sized mixing bowl and beat the mixture with a wire whisk or rotary beater until it is frothy.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the egg mixture. Reduce the heat to low and cook, stirring constantly, until the eggs have thickened slightly.
Stir in the flaked haddock and the Tabasco sauce and continue cooking, stirring constantly, for 2 minutes.
Meanwhile, place the toast on warmed individual serving dishes. Remove the pan from the heat. Carefully pile the mixture on to the toast.
Garnish with the parsley sprigs and serve immediately.