Scrambled eggs with smoked salmon

This feel-good recipe is great at any time of day.
INGREDIENTS
6 large eggs
2 tbsp milk
salt and freshly ground black pepper
45g (11⁄2oz) unsalted butter
225g (8oz) smoked salmon, cut into thin strips,
or hot smoked salmon, flaked
2 tbsp snipped chives
4 English muffins, split and toasted, to serve
METHOD
1 Beat the eggs with the milk, and season to taste with salt and pepper.
2 Melt the butter in a medium non-stick saucepan and, when foaming, pour in the eggs. Stir
with a wooden spoon over medium heat until almost set, then stir in the smoked salmon.
3 Cook until the eggs have just set, sprinkle with chives, season with pepper, and serve at
once on toasted muffin halves.

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