¾ cup cream
2 tablespoons chopped dill
sea salt and freshly ground pepper
knob of butter
4 slices toasted bread
1/3 cup sour cream
100 grams sliced smoked salmon
2 tablespoons capers, roughly chopped
grated zest 1 lemon
Lightly whisk the eggs, cream and dill in a bowl and season generously.
Heat a good knob of butter over a medium heat and add the eggs. As the edges begin to set, gently lift and fold them into the centre of the pan. Continue to cook this way until the eggs are set but still soft and tender.
To serve: Put the toasted bread on plates and spoon over the eggs. Top with the salmon and a spoonful of sour cream then scatter with the capers, lemon zest and dill.
As an alternative to toast, serve the creamed eggs with the potato and cumin cakes.