Loaded Toast with Scrambled Eggs, Smoked Salmon and Dill

Ingredients

• 4 sourdough bread
• 6 eggs
• 150 g smoked salmon
• 30 g butter
• 2 tbsp crème fraîche
• 15 g fresh dill
• 1 lemon

Method

1. 1

   Toast the sourdough slices.

2. 2

   Beat the eggs with a pinch of salt. Melt the butter in a non-stick pan over low heat, add the eggs and stir continuously with a spatula for 3–4 minutes until just set but still slightly creamy. Remove from heat and stir in the crème fraîche.

3. 3

   Spoon the scrambled eggs onto the toast.

4. 4

   Drape the smoked salmon over the top, scatter with fresh dill and finish with a squeeze of lemon juice and a crack of black pepper.