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Ingredients

12 eggs
250ml (1 cup) thickened cream
40g butter, finely chopped
Pinch of salt
4 thick slices sourdough bread, toasted, buttered
40g baby spinach leaves
200g smoked salmon slices
1/3 cup finely chopped fresh chives

Method

Step 1 Use a wire balloon whisk to whisk together the eggs and cream in a large bowl until well combined.
Step 2 Melt butter in a large heavy-based frying pan over low heat until foaming. Add egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Repeat pushing action every 10 seconds, including around the edge of the pan, to prevent the egg mixture from sticking. Cook for 8 minutes or until threequarters of the egg mixture is cooked but mixture is still creamy. Remove from heat. Taste and season with salt.
Step 3 Place toasted sourdough on serving plates. Top with spinach leaves and smoked salmon. Spoon over the scrambled eggs. Sprinkle with chives and serve immediately.

Scrambled eggs with smoked salmon and chives on sourdough

How to make Scrambled eggs with smoked salmon and chives on sourdough

Ingredients

Method