Scrambled Egg with Pastrami

Made with peppered pastrami trimmings, two medium sized eggs, shredded tomato, flat parsley, butter, and milk (or single cream).

The pastrami was chopped into small pieces and fried in a skillet with 25g of butter, until cooked through. Then a quarter cup of milk was added to the pan, along with the two eggs. Stir thoroughly until the yokes are broken. Add a pinch of parsley, and continue to stir occasionally until the egg separates from the liquid, which begins to run clear.

Served on unbuttered wheat free bread. 

Shred half of a salad tomato as a garnish.