Smoked Salmon and Scrambled Eggs

1. 1

   Heat a griddle pan over a moderate heat.

2. 2

   Melt the butter in a separate non-stick pan over a gentle heat until foaming.

3. 3

   Add the beaten eggs to the non-stick pan and cook for a couple of minutes, stirring continuously with something flexible like a spatula to get into the corners.

4. 4

   Cook until the eggs look just underdone and little pieces of coagulated egg are surrounded by soft, smooth and runny egg.

5. 5

   Remove from the heat the eggs will continue to cook even when the heat is turned off.

6. 6

   Griddle the bread until nicely charred on each side.

7. 7

   When the eggs thicken, season and pile on to the griddled toast.

8. 8

   Top with the smoked salmon slices.

9. 9

   Serve with the lemon wedges and season with freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.