2 tbsp butter
8 Purely Organic eggs
4 sourdough slices, toasted
200g smoked salmon
4 red radishes, sliced
Chives for garnish, finely chopped
1 lemon, cut to 4 wedges
Beat the eggs together in a mixing bowl. Season generously with salt and pepper.
Melt the butter in a heavy based, deep frying pan over a medium heat. Add the eggs to the pan and turn the heat down. Using a wooden spoon or spatula, stir until the eggs are cooked to a desired consistency.
Assemble the toasts. Spread the scrambled eggs over 4 toasts and top with the smoked salmon. Add the sliced radishes, sprinkle with the chives and serve with a wedge of lemon.