Title: Scrambled Eggs a la Scarlatti
Categories: Dilly, Dines, Out
Yield: 4 servings

1 oz Butter
1 lb Flaked smoked haddock
8 Beaten eggs
A pinch of salt
1/2 ts Fresh ground pepper
1/2 c Single cream

Heat the butter in a pan and add the haddock, which should be cooked for
just 1 minute. Next take the beaten eggs, and fold them into the fish. Add
the seasoning after a minute - but leave out the salt if the haddock is
fairly salty.

Just when the dish looks golden and still has a melty look to it, pour in
your single cream and stir.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.