Scrambled Eggs & Smoked Salmon Toast

By cookism

The curtains are gently drawn open, allowing a strong but unobtrusive sliver of sunlight to fall on your half-open eyelids. At this moment, your nose picks up wafts of aroma dancing into the room — the incense of daybreak. As your consciousness awakens, you notice the glossy-pink folds of smoked salmon sitting atop a golden hassock of oozy scrambled eggs before you. This is the ultimate breakfast in bed experience; the kind that makes you kick off the doldrums of yesterday for a winning start to the new day.

Ingredients

• 1 muffin or bread of your choice
• 3 eggs
• 20 g butter, plus more for pan-frying muffin
• 1 tbsp crème fraîche or cream
• Pinch salt and black pepper, to taste
• 2 strips smoked salmon
• Dill, for garnishing

Preparation

Step 1

1. Cut the muffin into halves and lightly pan-fry both sides over medium heat with a knob of butter. Fry till each side is slightly crispy and golden.
2. For scrambled eggs, crack eggs into a small saucepan and add in 20g of butter. Place the saucepan over medium-low heat and stir to break down the eggs into a mixture. Keep stirring until the eggs start to scramble. If the eggs are cooking too fast, take the saucepan off the heat while constantly stirring and scraping the sides of pan with a rubber spatula. Return saucepan to the heat if the eggs are too runny and work around to achieve the texture of creamy, fluffy curds. Remove from the heat immediately and stir in crème fraîche. Season to taste. Tip scrambled eggs equally onto muffins.
3. Lay smoked salmon on top and garnish with a sprig of dill.