Ingredients

• 4 large free-range eggs
• 4½oz /125g smoked salmon trimmings
• 2 ready-made brioche buns
• 4 tbsp single cream
• ½oz/10g butter
• salt and freshly ground black pepper
• a little fresh dill
• to garnish

Directions

• The salmon needs to be chopped fairly small for this
• so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here
• but very often I use scissors. Either way
• place all the salmon pieces in a small bowl
• pour in the cream
• give it all a good stir
• cover the bowl and leave it aside for 30 minutes.
• When you are ready to make the scrambled eggs
• preheat the grill to its highest setting. Slice the top off each brioche
• then carefully scoop out and discard half the bread from inside
• then place each one
• alongside its lid
• under the grill
• and lightly toast on both sides.
• Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting
• break the eggs into a bowl and beat them lightly with a fork
• seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam
• swirl it around the edges of the pan
• then pour in the beaten eggs. Increase the heat slightly and
• using a wooden fork or a wooden spoon with a point
• stir continuously backwards and forwards
• getting right into the corners of the pan.
• As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid
• quickly add the salmon and cream
• then keep on stirring like mad until almost all the liquid has gone
• which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft
• creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill
• replace the lids and serve immediately.