objectionsalad:

Scrambled eggs (with cream cheese and spring onions) and smoked salmon on a toasted English muffin.

I often make this (or variations on the theme) as a luxury weekend brunch. I prefer my scrambled eggs to be loose and creamy rather than fluffy and dry, so I break eggs directly into the frying pan (bonus — less work!), roughly scramble them with a spatula, and then cook them slowly with infrequent stirring. Dairy (usually cream cheese or a little light cream) and seasoning goes in at the end, not the beginning — I’ve read that salt added beforehand can toughen the eggs if added beforehand, because it draws water out of the protein cells. The cold-from-the-fridge dairy also helps to arrest the cooking process too, stopping the eggs from drying out. —Rich

Nice looking eggs. I always follow Negativland’s advice, which also uses the dairy-cooling technique to stop them overcooking: http://blogfiles.wfmu.org/JH/2007/08/potatoes/13_Perfect_Scrambled_Eggs.mp3