Scrambled Eggs with Salmon Roe

Break the eggs into a bowl and beat them with a fork, adding some salt and pepper.

Melt the butter in a small saucepan over very low heat. Add the beaten eggs through a strainer (this will give you a smooth mixture and eliminate the threads). Cook the eggs over very low heat, whisking all the while, until you have a thick, smooth cream. Cooking time will vary according to taste, but the eggs must on no account become hard or crumbly - they must remain creamy.

Take the saucepan off the heat and pour in the creme fraiche; this will stop the cooking and make the eggs even creamier. Add the chives and mix.

Divide the eggs among 4 deep plates, garnish with salmon roe and dill and serve. These eggs may be eaten warm or cold.