Sealord salmon, lemon and dill pocket (or your favourite Pocket)
Salt and pepper, to season
parsley or mixed herbs to garnish
wedges to squeeze
- Whisk the eggs and water in a small bowl with the salt and pepper.
- Heat the butter in a small frying pan until sizzling. Swirl it around the pan. Pour the eggs in the middle. Using a fork pull the outside of the eggs inward for even cooking.
- Once the eggs are set remove from the heat and top with Sealord packet.
- Garnish with watercress a little extra dill and a lemon wedge.