Scrambled Eggs with Smoked Salmon

Ingredients

• 6eggs
• 1 1/2 ozunsalted butter
• 3 1/2 tbspheavy cream
• 7 ozsmoked salmon, torn into ribbons
• 1/4 ozchives, snipped
• 1/2lemon, for wedges
• 1/2 tspsea salt
• 1/2 tspblack pepper, coarsely ground

Method

1. 1

   Beat the eggs until just combined. Do not salt them yet — salt breaks the proteins down and makes them weep in the pan.

2. 2

   Melt the butter in a cold pan over low heat, add the eggs, and stir slowly and continuously with a spatula, scraping the base, until soft curds begin to form.

3. 3

   When the eggs still look slightly too wet, take the pan off the heat entirely and stir in the cream with the salt and pepper. They will finish in the residual heat.

4. 4

   Fold most of the salmon through the eggs so it warms without cooking, pile onto warm plates, drape the rest over the top and finish with chives and a wedge of lemon.

Nutrition per serving