INGREDIENTS

INSTRUCTIONS

French style scrambled eggs: Break 4 eggs into a bowl, season with salt and
pepper and whisk thoroughly.
Melt a knob of butter in a deep frying pan and add the whisked eggs. Keep
the eggs moving to preventing them from setting.
When the eggs are cooked but still quite runny take off the heat (remember
the eggs continue cooking once removed from the heat). Place 3 to 4 slices
of smoked salmon in the centre of a plate and spoon on the scrambled eggs.
Garnish with chopped chives and a wedge of lemon.
English style scrambled eggs: Break 4 eggs into a bowl and add horseradish
to taste, season with salt and pepper and beat moderately with a fork.
Melt a knob of butter in a deep frying pan and add beaten eggs. Allow the
eggs to set slightly to produce large pieces of egg and stir occasionally.
Once the eggs are cooked place them on a plate and lay 3 to 4 slices of
smoked salmon on top. Garnish with whole chives and a wedge of lemon.
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