Allow the slices of smoked salmon to come to room temperature and place each on a slightly preheated plate. Beat the eggs in a bowl and mix well with the chopped herbs, salt and pepper. Heat some butter in a frying pan and pour in the egg mixture. Allow to set slightly (the eggs should still be nice and creamy), stirring constantly with a frying ladle. Spread the scrambled eggs over the salmon. Serve sprinkled with cress.
Preparation Tip:
RECOMMENDATION: freshly toasted white or toast bread
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