4 tablespoons cream
50 – 100g smoked salmon, cut into 1 cm diced
25g / 1 oz butter
8 free range eggs
Salt and pepper
4 slices sourdough bread
Extra virgin olive oil
2 tablespoons chopped chives
2 tablespoons finely grated parmesan
Start by warming the smoked salmon in the cream until barely simmering.
Remove from the heat and it will keep warm while you prepare the eggs.
To make the scrambled eggs, melt the butter in a heavy bottomed saucepan.
Add the beaten and seasoned eggs and cook gently stirring regularly with a wooden spoon until you have a softly scrambled mixture.
Draw off the heat and immediately add the salmon and cream mixture and stir to mix. Reserve until you are ready to serve.
Heat a heavy grill pan and place the slices of sourdough bread on the dry pan and grill on both sides until well coloured.
Drizzle each slice with a little olive oil or spread with a little butter.
Divide the bread between hot plates and top each slice with the egg and salmon mixture.
Finish each serving with a sprinkle of chives and parmesan and serve immediately.
The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.