Serves 4
8 eggs
1/4 pint (150ml) single cream salt and freshly milled pepper 4 oz (100g) smoked salmon 4 slices of buttered toast
2 oz (50g) butter
cayenne pepper, for sprinkling black lumpfish caviar, to garnish
Crack the eggs into a mixing bowl, add the cream and season with salt and pepper. Beat with a fork until eggs are runny.
Arrange smoked salmon slices on the slices of buttered toast. Melt the butter in a frying pan over low heat. Pour the egg mixture into the hot butter. Cook gently, drawing the egg mixture into soft folds with a spoon as it begins to set (do not stir). The eggs should have a creamy soft consistency. Immediately spoon on to salmon toast. Sprinkle with cayenne pepper and garnish with lumpfish caviar. This makes a grand breakfast or brunch dish or a delicious lunch.