Scrambled Eggs with Salmon and Avocado

Cut the avocado in half, remove the pit and peel off the skin. Slice the flesh into even slices and set them aside. Finely chop the chives. Break the three eggs into a bowl, add salt and pepper and whisk everything together with a fork.

Place a pan over low heat and let the tablespoon of butter melt gently. Pour the egg mixture into the pan and stir immediately and gently. Continue stirring until the eggs are just set, but still have a soft and creamy texture.

Scoop the warm eggs directly from the pan onto a plate. Arrange the sliced avocado and eighty grams of smoked salmon alongside them.

Scatter the finely chopped chives over the scrambled eggs and salmon. Finish the dish with a little extra freshly ground pepper and serve immediately.