Ingredients

Steps

• Season the tomatoes with black pepper.
• Heat a pan with cooking spray over medium heat.
• Cook the tomatoes for 3 minutes until softened.
• Beat the eggs in a bowl with pepper.
• Stir the chopped salmon and chives into the egg mixture.
• Pour the mixture into a saucepan and cook gently for 4 minutes.
• Stir the eggs slowly until softly scrambled and remove from heat.
• Serve the eggs with the grilled tomatoes and fresh watercress.