Treat yourself, or someone special, to this simple but indulgent breakfast or brunch.
2 tbsp butter
3-4 free-range eggs, lightly beaten
1 tbsp milk
3 tbsp double cream
salt and freshly ground black pepper
4 slices brown toast
4 slices smoked salmon
lemon wedges
1 tsp chopped fresh chives
freshly squeezed orange juice
For the scrambled eggs, melt the butter in a saucepan over a low heat. Add the eggs and milk, stirring continuously until thick and scrambled, then stir in the double cream. Remove from the heat when just cooked and season, to taste, with salt and freshly ground black pepper.
To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice.
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