Scrambled eggs with smoked salmon on wholegrain toast

• 4eggs (medium)
• 3 ½ ozcold-smoked salmon
• 3 ½ ozwholegrain bread(2 thin slices per serving)
• 2 tbspmilk 1.5%
• 10 gbutter
• 5 gchives(finely sliced)
• 1 tsplemon juice

Instructions

1. 1

   Whisk 4 eggs (medium) with 2 tbsp milk 1.5% and a pinch of pepper in a bowl. Hold off on salt until the end — the 3 ½ oz cold-smoked salmon brings plenty of seasoning.

2. 2

   Toast the 3 ½ oz wholegrain bread in a toaster or dry pan until golden.

3. 3

   Melt the 10 g butter in a non-stick pan over medium heat until foaming — but not browned.

4. 4

   Pour the egg mixture into the pan. Slowly push it from the edge to the centre with a silicone spatula for about 2 minutes, until creamy and just set.

5. 5

   Pull the pan off the heat while the eggs still look slightly glossy — residual heat finishes the cooking, any longer and they go dry.

6. 6

   Divide the toast across two plates, pile the scrambled eggs on top and drape strips of 3 ½ oz cold-smoked salmon over them.

7. 7

   Finish with 5 g chives, 1 tsp lemon juice, and a pinch of salt and pepper.

Nutrition per 100 g