Smoked salmon with scrambled eggs makes a fantastically stylish breafast or brunch, especially if it's washed down with bubbly!
Divide the smoked salmon between 2 plates.
Break the eggs into a bowl, add some salt and pepper and lightly break up with a fork – but don’t whisk them, I like the finished egg to be a bit lumpy.
Melt the butter in a pan, add the eggs, leave for a few seconds then stir with a wooden spoon until you have reached the degree of firmness that you like – I like them to just hold their shape.
Remove from the heat and stir in the cream.
Spoon the eggs alongside the smoked salmon, with a little pile of thinly sliced onion and some capers.
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