About this recipe:Mackerel and eggs are my idea of a perfect breakfast; the saltiness of the fish always seems to perfectly pair with the creaminess of the egg. Delicious!
4 duck eggs
salt and pepper, to taste
1 teaspoon Worcestershire sauce
chopped fresh chives
2 tablespoons butter
300g cooked mackerel, boned and flaked
2 tablespoons chopped fresh parsley
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Method Prep:2min › Cook:5min › Ready in:7min
In a bowl, whisk the duck eggs together with the seasoning, Worcestershire sauce and chives. Set aside.
Melt the remainder of the butter in the frying pan then add the eggs. Move the egg around so that the uncooked egg gets to have contact with the base of the frying pan. Once the base is lightly cooked and then centre is still a little soft, add the mackerel. Fold the omelette over and continue to cook for a few more minutes. Transfer to a hot serving plate and serve.