A really straightforward breakfast with no airs and graces.
4 large free range eggs
1/2 a green chilli
1 Tbsp finely chopped parsley
50g unsalted butter
100g slightly smoked salmon (at room temperature)
Salt and black pepper
Place a small non stick saucepan over a medium heat. Crack the eggs into a mixing bowl and pierce the yolks with a fork. Place the butter into the saucepan, once melted add the chilli and pour in the eggs. Using a spatula stir the eggs rigorously in a circular motion for 30 seconds then leave them for 30 seconds. Repeat this process 2-3 more times until the eggs are just cooked but still oozy. Then remove from the heat. Season generously with salt and pepper and stir in the parsley.
Serve the eggs alongside buttered granary toast with slices of the smoked salmon.