Toasted Rye Bread Topped with Scrambled Eggs, Tewkesbury Hot Mustard and Avocado
- 4 Eggs
- 10g Cold butter
- Splash milk
- 1 tsp Tracklements Tewkesbury Hot Mustard
- 2 Slices rye bread
- Salt & Pepper
Crack the eggs into a pan and add the butter. Stir over a medium heat until the eggs start to “scramble” and then add the milk and Tewkesbury Hot Mustard.
When eggs are scrambled but still soft remove from heat, put on top of toasted and buttered rye bread and season with salt and pepper. Serve with a side of avocado.