•  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.