Soft Scrambled Eggs with Smoked Salmon & Chives

This feels like a hotel breakfast. It's not. It's just eggs, scrambled low and slow, with a few slivers of smoked salmon and a handful of chives. It takes five minutes. It feels like an occasion. Serve on sourdough and pretend you're somewhere fancy.

Ingredients (Serves 1):

• 2 eggs
• 1 tbsp milk
• A small knob of butter
• 30g smoked salmon, torn into pieces
• A handful of fresh chives, snipped
• Salt and pepper
• 1 slice of sourdough, to serve

Method:

1. Whisk the eggs with the milk and a pinch of salt and pepper.
2. Melt the butter in a non-stick pan over low heat.
3. Pour in the eggs. Let them sit for 20 seconds, then gently push around the pan, creating soft curds.
4. When the eggs are nearly set, fold in the smoked salmon and chives.
5. Remove from heat while still soft. Serve on toasted sourdough.

Why it's gut-friendly: Eggs provide protein and choline. Smoked salmon is rich in omega-3s. Sourdough is fermented and easier to digest.