- 6 eggs
- 1 Tbsp. butter
- Salt and pepper, to season
- 200g smoked salmon, sliced
- A few chive stalks, finely chopped
- Crusty bread, sliced and toasted
Whisk the eggs in a large bowl and season with salt and pepper.
Place the pan on a high heat and add the butter. When the butter starts to bubble pour in the whisked eggs and using a spatula scrape the bottom of the pan, turn the heat down to low.
Add the smoked salmon strips and chopped chives.
Stir the salmon through the scrambled eggs and serve with the hot toast and roasted vine tomatoes.