1: Crack the eggs into a bowl, add half of the chives with a little salt and pepper and whisk together.

2: To cook the asparagus, put the asparagus spears into a small saucepan with the butter, water and a little salt and pepper. Place over a high heat and allow the butter to melt, then cook for 4–5 minutes or until the liquor reduces down to a glaze.

3: Meanwhile, to cook the scrambled eggs, place a non-stick frying pan over a medium-low heat and add the butter. Once it has melted, add the beaten eggs and cook over a low heat for 4–5 minutes, stirring gently a few times, until the egg is just starting to set. Take the pan off the heat and mix in the crème fraîche.

4: Place a toasted muffin on each warmed plate and pile the soft scrambled eggs on top. Wipe the frying pan clean and place over a high heat. When the pan is hot, add the smoked salmon for just a few seconds to warm through, until it just changes colour.

5: Lay the smoked salmon on top of the scrambled eggs and sprinkle with the remaining chives. Add the glazed asparagus to the plates, grind over a little pepper and serve.