Smoked Salmon and Scrambled Eggs

• A knob of butter
• 8 large eggs, preferably free-range or organic, beaten
• 2 slices of sourdough or crusty white bread
• Sea salt and freshly ground black pepper
• 5 ounces good-quality smoked salmon
• 1 lemon, quartered

Heat a griddle pan over a moderate heat. Melt the butter in a separate non-stick pan over a gentle heat until foaming. Add the beaten eggs to the non-stick pan and cook for a couple of minutes, stirring continuously with something flexible like a spatula to get into the corners. Cook until the eggs look just underdone and little pieces of coagulated egg are surrounded by soft, smooth and runny egg. Remove from the heat – the eggs will continue to cook even when the heat is turned off.

Griddle the bread until nicely charred on each side. When the eggs thicken, season and pile on to the griddled toast. Top with the smoked salmon slices. Serve with the lemon wedges and season with freshly ground black pepper.