Splash of cream
Generous knob of butter
Salt and pepper to taste
4 strips of smoked salmon
1 tablespoon of chives finely chopped
Crusty bread lightly toasted
In a medium pan crack your eggs, add the butter and heat the pan whilst constantly stirring the eggs. The butter will melt and the eggs will start to slightly thicken. Remove from the heat and add a splash of cream, returning to the heat and stirring until almost set. Remove from the heat and add the chives, salt and pepper. The eggs will continue to cook in the pan OFF the heat as you place the toast on the plate. Put the fluffy egg mixture over the toast and add delicate strips of the salmon. Garnish with a little chives and serve immediately.
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