Scrambled eggs with smoked salmon and dill

Lightly beat the eggs with the milk in a heatproof bowl or in the top of a double saucepan. Set over a saucepan containing barely simmering water – the base of the bowl or pan should just touch the water. Cook for 6–8 minutes or until the eggs begin to thicken, stirring frequently.

Preheat the grill to high. While the eggs are cooking, arrange the tomatoes cut side up on the rack of the grill pan, and sprinkle them with a little salt and pepper. Add the slices of bread to the rack. Grill for 4–5 minutes, turning the bread over halfway through, until the tomatoes are lightly browned and the bread is toasted on both sides.

Add the crème fraîche to the eggs, and season to taste with salt and pepper. Cook for a further 1 minute, stirring constantly, until the mixture is softly scrambled. Sprinkle the smoked salmon with the lemon juice, then add to the eggs together with the chopped dill. Immediately remove from the heat.

Place the toast on warmed serving plates and divide the smoked salmon scramble among them. Garnish each with a sprig of dill. Add 3 grilled tomato halves to each plate, and serve.