Creamy cottage cheese scrambled eggs with smoked salmon and sweet tomatoes

How to make it

1. 1

   Crack the eggs into a bowl and lightly whisk together with the cottage cheese, salt and pepper.

2. 2

   Heat half the butter in a frying pan over a medium heat and fry the baby plum tomatoes whole for a couple of minutes until slightly softened. Remove from the pan.

3. 3

   Lower the heat to low-medium. Add the rest of the butter and pour in the egg and cottage cheese mixture.

4. 4

   Stir constantly and gently with a spatula from the edges towards the centre until the eggs are soft and creamy but not dry, about 3-4 minutes.

5. 5

   Take the pan off the heat while the eggs are still creamy.

6. 6

   Spoon the scrambled eggs onto a plate and top with sliced smoked salmon, the butter-fried tomatoes and plenty of freshly snipped chives.