Scrambled Eggs Three-Ways - cooking recipe

Ingredients

3 tbsp oil
1 slice bacon, diced
12 None eggs
18 tbsp milk
5 None fresh chives, finely chopped
2 sprigs fresh parsley, finely chopped
1 tbsp prepared horseradish
3 oz smoked salmon, cut into strips
2 sprigs fresh dill
4 None sun-dried tomatoes in oil, drained and diced
3 oz pitted green olives, sliced

Preparation

For bacon eggs, heat 1 tbsp oil in a pan and fry bacon over medium heat. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Set aside and keep warm. Serve sprinkled with chives and parsley.
For horseradish and smoked salmon eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and horseradish and season. Add to pan and scramble, stirring constantly. Add smoked salmon and keep warm. Serve sprinkled with dill.
For sun-dried tomato and olive eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Add tomatoes and olives and keep warm.