Smoked Salmon & Scrambled Eggs

Method

1. Crack the eggs into a bowl. Add the crème fraîche, season with salt and a little black pepper and gently whisk together. Put your bread on to toast.

2. Melt the butter in a non-stick frying pan over a medium heat until it starts to foam.

3. Add the eggs and let the mixture sit for about 15 seconds, then using a spatula, gently move the eggs around the pan.

4. Let the mixture sit again for about 15 seconds, then stir. Repeat until the eggs are softly set and still a little wet, as the eggs will continue to cook for another minute or so off the heat.

5. To serve, butter your toasted bread, give the eggs one final stir and spoon them over the toast.

6. Drape the salmon over the eggs and finish with a scattering of finely chopped fresh chives, an extra grind of black pepper and a wedge of lemon to squeeze over.