80ml double cream
, plus extra for buttering the toast;Salt
and freshly-ground white pepper
, preferably Burford Browns, lightly beaten;250g Smoked Salmon
;1 tablespoon chopped chives
, to garnish;4 slices of sourdough bread
, toasted;4 lemon wedges
, to serve.
Pour the double cream into a heavy-based pan and bring to the boil. Add the butter and heat until foamy, then season with salt and white pepper, and reduce the heat to low.Add the beaten eggs and stir with a heatproof spatula until they are softly set. To prevent overcooking, it's best to take them off the heat a minute or so before they are done, as they will continue to cook in the heat of the pan.Arrange the Smoked Salmon in a nest on 4 serving plates. Put the scrambled eggs in the centre of each one and sprinkle with the chives.Finally, serve accompanied by the buttered toast and the lemon wedges.