Smoked Salmon & Cream Cheese Scrambled Eggs on Toast

Ingredients

• 4 eggs
• 100 g smoked salmon
• 2 thick slices sourdough bread, toasted
• black pepper
• 2 tbsp cream cheese
• 2 tbsp milk
• 20 g butter
• 1 tbsp capers, rinsed
• 0.5 lemon, for squeezing
• 15g chives, snipped
• Buttered new potatoes, to serve
• Dressed green salad, to serve

Method

1. Crack the eggs into a bowl with the milk and a generous pinch of salt. Whisk until just combined — you want the yolks and whites married, not aerated. Over-beaten eggs scramble tough.
2. Melt the butter in a non-stick saucepan over a low heat until it foams gently but doesn't colour. Low and slow is the whole game here — high heat gives you rubber.
3. Pour in the eggs and stir constantly with a rubber spatula, scraping the bottom and sides so nothing sets against the pan. After 4–5 minutes you'll see soft glossy folds forming. Pull the pan off the heat when they look almost done but still wet — residual warmth finishes them, and eggs left on the hob turn to gravel in seconds.
4. Fold in the cream cheese in small spoonfuls off the heat. It melts through the curds and turns them silky. Taste now — the salmon brings salt, but the eggs themselves need their own seasoning. Adjust with another pinch if they're flat.
5. Toast the sourdough until deeply golden and craggy — pale toast under wet eggs goes soggy in under a minute.
6. Pile the scrambled eggs generously onto the toast, drape the smoked salmon alongside in loose ribbons, scatter over the rinsed capers and snipped chives, finish with a squeeze of lemon over the salmon and plenty of cracked black pepper. Taste one last forkful and serve straight away.