This is perfect for a quick brunch treat. You can either chop the salmon and fold it into the egg or use slices as I have done.
4 free-range eggs, beaten
A good knob of butter
1tbsp double cream
1tbsp chopped chives
Salt and freshly ground white pepper
4 or so slices of smoked salmon
Toast the crumpets on both sides. Put the beaten egg, butter and cream in a saucepan, season and cook over a low to medium heat, stirring while they are cooking.
When the eggs are almost done, remove from the heat, stir in the chives and transfer to a warm dish so they don't continue cooking.
To serve, arrange the salmon on the crumpets and spoon the scrambled eggs over; serve immediately.