Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 25 minutes
1. Using a fork, mix the eggs, milk, cream and butter together in a bowl. Season with salt and stir to combine.
2. Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture.
3. Cook until the eggs begin to scramble – this should take approximately 15–20 minutes.
4. To serve, place the scrambled egg on some crusty bread, top with Heston’s tea smoked salmon then season with a few drops of sherry vinegar and beurre noissette.
To make the Beurre noisette:
Brown butter – also known as beurre noisette– offers a great way to introduce richness and a lovely nutty flavor to all sorts of recipes. To make it, melt unsalted butter in a medium pan over a gentle heat, whisking continuously, until the solids turn golden brown and give off a nutty aroma. Take the pan off the heat immediately, strain the butter through a coffee filter and store in the fridge.