8 fresh eggs salt and ground black pepper 2 Tbs. water 1oz/25g butter 4oz/100g Caerphilly, in cubes 4oz/100g smoked salmon, in ribbons 1 Tbs. fresh parsley, finely chopped
Instructions
1) Beat eggs with seasoning and water. Melt butter in a pan. Turn down heat low, then add eggs. Cook slowly, stirring with a fork until eggs are on the point of setting. Add Caerphilly and stir through to begin melting.
2) Divide between 4 warmed serving plates with ribbons of smoked salmon twirled through. Sprinkle with a little parsley before serving with toast.
