Scrambled Eggs with Smoked Salmon

Smoked Salmon Scrambled Eggs is one of our favourite savoury breakfasts. It takes basic scrambled eggs and makes them extra special. Salmon is one of the healthiest foods you can eat for breakfast. It's lean protein with a good amount of heart healthy omega-3 fatty acids, and it's really fueling for getting through the morning. Both hot or cold smoked salmon will work for this recipe, although we prefer hot smoked salmon.

2 slices sourdough or crusty white bread
butter (30 g)
6 large free-range eggs
sea salt
black pepper, freshly ground
1 lemon, quartered
4 slices smoked salmon

Put the bread on to toast.

Melt the butter in a small saucepan over a moderate heat until it's foaming.

Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.

Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.

Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

Makes 2 servings.