1. Break the eggs into a bowl and beat them lightly with a whisk, season with a little salt and freshly ground black pepper and add the cream

2. Melt the butter in a medium-sized saucepan over a very gentle heat.

3. When the butter has melted and begins to foam, pour in the beaten eggs. Increase the heat slightly and, using a wooden spoon, stir continuously backwards and forwards, getting right into the corners of the pan.

4. Continue to stir the eggs until they become soft and creamy but still quite loose, this should take approximately 3 minutes.

5. Taste to check the seasoning and divide the scrambled eggs between four lightly toasted and buttered slices of crusty bread

6. Gently fold the slices of smoked salmon over the scrambled eggs and garnish with fresh dill and ground black pepper, serve immediately.

Chef tip
If you don’t want to use smoked salmon, why not try using Parma ham as a delicious alternative
Whole wheat or sour dour bread is perfect for this dish