Skin and flake the peppered smoked mackerel fillets. Split and toast the bagels.
- 1 In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs. Cook over a low heat for 2-3 mins, stirring occasionally until the eggs have begun to set and scramble.
- 2 Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through.
- 3 Set the toasted bagels on four plates and divide the scrambled egg mixture between them. Scatter over the chives and serve straight away.
So simple. Perfect for brunch or supper.