Hearty English meal
RECIPE: Smoked Salmon on Scrambled Eggs
8 free range eggs
Pinch salt and pepper
Large knob of unsalted butter
12 tbsp single or double cream
4 tbsp olive oil
100g pea shoots
Whisk eggs, cream and seasoning in a bowl. Melt butter in a pan over low heat.
Add egg mixture to pan and cook over low heat, stirring constantly, until eggs thicken. Don't overcook or they will become lumpy.
Remove from heat and serve on toasted rye bread.
Top with salmon.
Garnish with pea shoots and a drizzle of olive oil.
The recipe comes to us courtesy of chef Elaine Chalmers of
"A Little of What You Fancy" restaurant in London, England.