- 100g RR. Spink & Sons Hot Smoked Salmon
- 2 large free-range eggs
- 50ml milk
- 40g Gruyère
- 2 thick slices of sourdough bread
- handful of chopped chives
- knob of butter
- salt and pepper to season
Beat the eggs and milk together in a bowl.
Grate in two-thirds of the Gruyère.
Season with salt and pepper.
Melt the butter in a pan and add the egg mixture, whisking continuously until cooked through.
Toast bread slices and spread with butter.
Top the toast with the scrambled eggs.
Grate over the remaining cheese, then add the smoked fish.
Garnish with a sprinkling of chopped chives, and a twist of black pepper.