METRIC IMPERIAL:

15 g 1/2 oz. butter
2 eggs (size 3), lightly beaten
15 ml/1 tbsp. milk
Black pepper
25g/1 oz. smoked salmon offcuts, finely snipped
1 slice brown toast

CUP MEASURES:

1 tbsp. butter
2 med. eggs, lightly beaten
1 tbsp. milk
Black pepper
2 tbsp. finely chopped smoked salmon trimmings
1 slice brown toast

Melt the butter to foaming point and pour in the lightly beaten eggs and milk seasoned with black pepper. Nudge the curds around gently over a low heat with a wooden spoon. Throw in the scraps of salmon when you turn the heat off, so that they join the eggs during those few mysterious seconds when the cooking process appears to continue on its own and the eggs become more set than liquid. Spoon onto the toast in a generous mound and serve.

Sandwiches should be surprising and delicious, to put you in the right state of mind for an evening's enjoyment.