Neil perfects this favourite breakfast dish that so many of us end up ruining!
Whisk the eggs together with the cream.
Put a teflon pan on the heat and add some butter.
Add the eggs when the butter is just soft and starting to bubble.
Don’t brown it.
Cook the eggs slowly, folding as opposed to stirring quickly.
When the eggs are just starting to set, add the sea salt and pepper.
Remove the pan from the heat while the eggs still have a little cooking to do.
Spoon the scrambled eggs on to a plate.
Top with the smoked salmon, capers, shallots, onion, extra virgin olive oil and a grind of pepper.