Smoked Salmon and Scrambled Eggs

1. Beat the eggs with the cream and a pinch of salt.

2. Melt the butter gently in a heavy-based pan.

3. Pour in the eggs and stir continuously until creamy.

4. Take off the heat and fold through half of the sliced smoked salmon.

5. Spoon onto the toasted bread.

6. Arrange the remaining salmon on top, scatter with chives and finish with lemon juice.

Tip: Fold the salmon in off the heat – if it cooks it dries out and loses its silky texture.