What you need.
One pound smoked trout or salmon – skinned, boned and flaked
Twelve large eggs
Half cup half and half
Quarter cup heart healthy margarine or butter (your choice)
Three large tomatoes – sliced thick
Dried parsley
Parmesan cheese
Two tablespoons chopped fresh chives
What you do.
Arrange the tomato slices on a cookie sheet and top each slice with a pinch of dried parsley, grated parmesan cheese and salt and pepper to taste. Next, place on broiler rack about six inches from broiler. Cook for about five minute (do not burn) then remove and keep warm.
Whisk the eggs and half and half together well. Heat the butter in a fry pan and add the egg mixture. Stir until the eggs are about done and stir in the chives. Remove from the range and place a portion of each on an individual dinner plate, sprinkle with the smoked fish and garnish each plate with a couple of slices of broiled tomato slices. You might want to garnish each with fresh fruit of the season and serve with English muffins and marmalade jam.
