4 free-range eggs
8 vine tomatoes, halved
1 tsp olive oil or butter
100g smoked salmon, roughly chopped
1 tbsp fresh chives, chopped
40g watercress or rocket to serve
2 small slices of rye toast
1. Season the tomatoes and place in a small roasting tray or dish. Grill under a medium heat for 5-8 minutes.
2. In the meantime, beat the eggs in a measuring jug and add the salmon, chives and a little black pepper. Heat the oil or butter in a pan and add the egg mixture. Cook on a low heat for around 3-4 minutes until eggs are softly scrambled.
3. Serve with rye toast, a little butter or olive oil and the rocket leaves.