Ingredients
3 free-range eggs, beaten
small bunch chives, finely chopped
2 tbsp double cream
sea salt and freshly ground black pepper, to taste
15g/½oz butter
8 ready-made croustade pastry cases
smoked salmon, in small pieces
Method
1. Mix together the eggs, chives and salt and freshly ground black pepper.
2. Stir in the cream.
3. Heat the butter in a saucepan over a medium to high heat until foaming.
Add the egg mixture to the pan and stir gently over a medium heat until scrambled and cooked to your taste.
4. Fill the croustades with the scrambled eggs and top with smoked salmon.
