Natasha’s Softly Scrambled Eggs with Smoked Salmon

4-5 large fresh eggs
1 tbsp butter
100g Aoraki smoked salmon slices, about 4
Fresh soft herbs (such as basil, tarragon, dill, chives, parsley) and/or microgreens
2 big pinches squid ink salt to garnish
Freshly ground pepper

In a bowl, whisk eggs with a teaspoon of water until well combined.

Heat pan over medium low heat. Add butter.

When it foams and bubbles, pour the eggs in. Using a spatula, gently scrape sides of pan
as eggs cook, folding the setting eggs towards the center. When eggs are set but still soft and shiny, remove pan from heat, fold once more, then arrange salmon on top, sprinkle with chopped or torn herbs, microgreens, squid ink salt and pepper.

Serve immediately with warm buttered toast.