Serves 3

3 medium eggs (preferably room temperature)

Splash of milk (optional)

Seasoning

Knob of butter

1 hot smoked salmon fillet

Chives

1. Break the salmon fillet into bite-sized chunks.
2. Finely slice a handful of chives and set aside.
3. Break the eggs into a medium sized bowl. Add a splash of milk and seasoning.
4. Whisk well to combine the egg whites and yolks.
5. Heat the butter in a non-stick frying pan over a low to medium heat.
6. Once the butter is foaming, add the egg mixture to the pan.
7. When the eggs start to set, then use a silicon spatula to gentle move the egg mixture in a pan.
8. Stir the eggs as little as possible to keep the pieces larger (I usually move them 2-3 times at most).
9. Remove the pan when the consistency is one that you prefer but remember the residual heat will continue cooking the eggs even when the pan is off the heat.
10. Spoon the eggs onto some hot buttered toast and top with the salmon flakes and chives.