Scrambled eggs with smoked salmon


1 tbsp (unsalted) butter (make it generous)

4 to 6 free-range eggs

Fresh ground black pepper

Sea salt


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


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.


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.


Serves 2

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