¼ cup (45ml) Clover fresh cream
salt and black pepper
2 tablespoons (30ml) Clover MooiRiver butter
100g smoked salmon shavings
1 tablespoon (15ml) fresh dill or fennel sprigs
1 lemon wedge
Whisk the eggs, cream, salt and pepper together.
Heat the butter in a frying pan, and once it starts foaming pour the egg mixture into the pan.
Leave for 30 seconds, then start drawing the outer edges of the mixture towards the centre with a spatula.
Continue until the eggs are nearly cooked.
Remove from the heat and fold in the salmon and dill.
Squeeze lemon juice over the eggs.
Serve the scrambled eggs with thickly buttered toasted croissants.
CLOVER INGREDIENTS USED IN THIS RECIPE