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Season the eggs with salt and pepper. Scramble them using half of the butter.
Mix in the cream just before they have finished cooking.
Remove from the heat and mix in the mayonnaise. Leave to cool.
Spread the slices of bread with the remaining butter. Cover with smoked salmon, trimming it to fit. Cut in half. Divide the scrambled eggs among the plates, spreading it neatly on the smoked salmon.
Top each serving with a heaped tablespoon of caviar.
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