Scrambled eggs with smoked salmon

Ingredients

1 tbsp (unsalted) butter (make it generous)

4 to 6 free-range eggs

Fresh ground black pepper

Sea salt

Method

Melt the butter in a non-stick pan over a moderate heat.

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Break the eggs into a bowl, add a generous grind of black pepper, and beat together with a fork.

Turn the heat to low, then pour the eggs into the pan. After a minute, stir gently, as the egg begins to cook.

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Stir occasionally, until eggs look silky, slightly runny and slightly undercooked, then remove from the heat. The heat in the pan will continue to cook them to perfection.

Add a pinch of sea salt, and serve with smoked salmon, avocado, herbs, pul biber (Aleppo pepper) and toasted sourdough.

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Serves 2

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