For four portions you will need 8 local free range eggs. Break the eggs into a basin and beat lightly with a fork, season with a little salt and freshly ground black pepper. Melt (50g) 2 oz butter in a saucepan, add the eggs and stir over a gentle heat until the eggs begin to thicken, finish with 2 tablespoons of double cream, or a generous dollop of clotted cream. Add 150g (6oz) chopped smoked salmon, sprinkle with chopped chives. Good on wholemeal toast!