Smoked salmon and scrambled eggs

Method

Crack the eggs into a bowl, add a pinch of salt and whisk gently to combine. Melt the butter in a heavy-based saucepan over a low heat, then add the whisked eggs, stirring constantly with a wooden spoon. Cook slowly for 4-5 minutes, stirring frequently, until the eggs are creamy and just set, then remove from heat and stir in the double cream. Tear the smoked salmon into bite-sized pieces and gently fold through the warm eggs, being careful not to break up the delicate fish. Season with sea salt, cracked black pepper and serve immediately on warm wholemeal toast, garnished with fresh dill and a squeeze of lemon.