Scrambled Eggs with Smoked Salmon

5 prep, 10min cook

Serves 2

Ingredients

75g butter, softened

2 tsps tomato purée

2 tbsps dill chopped, plus a few fronds to garnish

2–3 tbsps capers, drained and roughly chopped

Freshly ground black pepper

Mediterranean-style bread about 2cm thick

4 British Lion eggs, beaten

100g smoked salmon slices, cut into thin strips

1 beefsteak tomato, deseeded and diced, to garnish (optional)

Method

Put 50g of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside. Toast the bread and keep it warm.

Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.

Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, if using. Add a good grind of black pepper and serve at once.