cured salmon and scrambled duck eggs on rye

serves: 1

2 free-range duck eggs
A pinch of sea salt
15g - 20g butter
1 tbsp double cream
Black pepper, to season
2 slices of rye bread

Lightly whisk the eggs with a pinch of salt until combined. Warm the rye in the toaster.

Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. Pour in the eggs and let them sit for 15 seconds. Stir with a wooden spoon, folding the eggs over from the bottom of the pan. Let the mixture rest for a short while, then stir and fold again.

Repeat until the eggs are softly set and slightly runny. Stir through the cream and cook for, a few more seconds. Remove from the heat and leave for a few seconds to finish cooking.

Give the eggs one last stir and serve on warm rye topped with thinly sliced salmon and a pinch of celery salt and black pepper.

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