Instructions

1. Crack the eggs into a bowl, add the milk, 10g of butter cut into small pieces, and the salt, and mix roughly.
   
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   The gentle buttery flavour of the scrambled eggs is complemented by the saltiness of the smoked salmon, making this a perfect breakfast dish. Mixing the eggs and butter together brings out the flavour of the butter even more.
2. Add the remaining 10 grams of butter to a frying pan over medium heat, pour in the mixture prepared in Step 1 and let cook for 20 to 30 seconds. Sprinkle in the chopped spring onions, stir a few times with a wooden spoon, and turn off the heat immediately.
3. Quickly move to a plate to avoid overcooking and serve with the smoked salmon.