Amanda Laird: Salmon scrambled eggs with mascarpone, chives and tomatoes

Photo / Babiche Martens

Serves 4

4 medium or 8 small vine-ripened tomatoes
Olive oil
Salt and freshly ground black pepper
6 free range eggs
6 Tbs milk
4 tsp finely snipped chives, plus extra to garnish
6 slivers of smoked salmon, roughly torn plus 4 extra
25g butter
2 Tbs mascarpone
Buttered toast

1 Preheat oven to 180C. Place the tomatoes in a small baking dish, drizzle with olive oil and season well. Bake for 20 minutes.

2 Meanwhile crack the eggs into a bowl, season and whisk together with the milk, chives and salmon.

3 Heat a heavy frypan, add the butter plus 2 tsp olive oil. When the butter begins to foam, pour in the eggs. Add small spoonfuls of mascarpone then gently stir the eggs until just cooked.

4 Serve the eggs on warmed plates with extra salmon and chives, tomatoes and toast.