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4 free-range eggs
½ cup (125ml) single (pouring) cream
sea salt and cracked black pepper
20g butter
200g sliced smoked salmon or trout
toasted sourdough or rye bread, to serve
Place the eggs, cream and salt in a bowl and whisk well to combine. Melt the butter in a non-stick frying pan over medium heat. Add the egg mixture and cook, stirring, for 1–2 minutes or until just set. Serve with the salmon and bread and sprinkle with pepper. Serves 4.
+For extra flavour add finely grated parmesan or fine herbs, such as dill or chives, to the egg mixture or drizzle over truffle oil to serve.
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