Scrambled eggs with smoked salmon

INGREDIENTS

6 large eggs

2 tbsp milk

salt and freshly ground black pepper

45g (11⁄2oz) unsalted butter

225g (8oz) smoked salmon, cut into thin strips,

or hot smoked salmon, flaked

2 tbsp snipped chives

4 English muffins, split and toasted, to serve

METHOD

Beat the eggs with the milk, and season to taste with salt and pepper.

Melt the butter in a medium non-stick saucepan and, when foaming, pour in the eggs. Stir with a wooden spoon over medium heat until almost set, then stir in the smoked salmon.

Cook until the eggs have just set, sprinkle with chives, season with pepper, and serve at once on toasted muffin halves.