25g/1oz lactose free unsalted butter
1 tbsp olive oil
25g/1oz pastrami, finely chopped
30ml/1fl oz lactose free milk
2 free-range eggs, lightly beaten
salt and freshly ground black pepper
1 fresh flatleaf parsley leaf, to garnish
Gluten free toast to serve
Melt the lactose free butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through.
Add the lactose free milk and eggs and season well with salt and freshly ground black pepper.
Gently cook the eggs, stirring constantly, until thickened and glossy.
To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. Serve with gluten free toast.
Recipe adapted from: Good Food