Rührei mit Räucherlachs und Schnittlauch auf Roggenbrot

Zubereitung

1. Whisk the eggs with a pinch of pepper.
2. Scramble them slowly in a non-stick pan over low heat for 3–4 minutes.
3. Take off the heat and fold in the torn smoked salmon and chopped chives.
4. Serve on the rye bread with sliced radish.