Top with smoked salmon, a touch of sour cream and little snips of garlic chives. 

Words: Jenny Somervell

INGREDIENTS

4 eggs, beaten
Pinch of salt
Pinch of black pepper
2 tbsp sour cream
3 tbsp finely chopped garlic chives
1 tbsp butter
4 slices hot buttered toast
100g smoked salmon
Extra garlic chives for garnish

METHOD

Beat the eggs with the salt and pepper, add half the sour cream and the garlic chives. Heat the butter in a small frypan and add the eggs. Scramble lightly until just set, then spoon onto the buttered toast. Top with the smoked salmon and remaining sour cream and garnish with little snips of garlic chives.

Serves two.