Smoked Salmon and Scrambled Eggs

Smoked salmon scrambled eggs are an elegant, creamy breakfast – the gently stirred egg and the silky salmon make a perfect pair.

1. With a fork just barely mix the eggs with the cream and a pinch of salt (do not whisk them frothy).

2. In a heavy-based pan melt the butter over a low heat, but do not brown it.

3. Pour in the egg, and over the lowest heat, stirring constantly, make a soft, creamy scramble – take it off the heat while it is still slightly glossy.

4. Off the heat, fold in half of the smoked salmon cut into strips.

5. Pile it onto the toasted bread slices.

6. Arrange the remaining salmon on top, sprinkle it with chopped chives, drizzle it with a little lemon juice, and serve it with freshly ground pepper.

Tip: Fold the salmon in only off the heat – if it cooks, it dries out and loses its silky texture.