Spicy Scramble Eggs with Smoked Salmon and Dill Cream

Ingredients / 2 port 4 big free-range eggs, whipped 2 tbsp melted butter 1 tbsp coconut oil 2 tbsp chives 120 g smoked salmon 2 slices sourdough bread 2 tsp mixed chilli flakes Celtic salt and freshly ground pepper

Dill Cream 2 – 3 tbsp cream cheese 1 tsp fresh dill, chopped 1 tsp extra virgin olive oil Lemon juice, after taste

Method

• Mix all the ingredients of the dill cream in a small bowl and set aside.

• Add the butter and the coconut oil to a large pan and follow with the whipped eggs. Leave them a few seconds in the beginning, to start to set, and then scramble them lightly with a wooden spatula. Add the chives and season the taste with salt and pepper.

• Meanwhile, start to roast the bread.

• When the egg mixture starts to set, turn off the heat, add the chilli plakes and serve it at once.

• Brush the bread with little dill cream and lay on it the smoked salmon. Place the rest on top and garnish with some bites of orange filé and fresh dill. Enjoy!

Tips

• Delicious brunch or breakfast, it's up to you how you prefer it.

• This is an American way of making scrambled eggs, you can feel the egg flakes, and I like it better than the French way, which looks like potato cream is outside my choice.