Scrambled eggs with smoked salmon

Serves 2-3 

Ingredients

• 2 large free range eggs
• 6 tbsp Millac Dairy single cream or Viva whole milk
• 1 knob of Lakeland Dairies butter

Method

• Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
• Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.
• Serve on a toasted bagel with smoked salmon and a sprinkle of dill.

Note

Don't over-stir - think of these as folded eggs rather than scrambled. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.