434 kcal per person
1816 kJ per person
1.Whisk the eggs lightly with salt and pepper.
2.Mix cream and mustard.
3.Heat butter in a nonstick skillet, add eggs and add mustard cream.
4.Cook for 1-2 minutes while continuously turning.
5.Meanwhile toast the bread lightly.
6.Cut off cress.
7.Cut salmon into strips.
8.Arrange the scrambled eggs on the slices of toast, sprinkle with watercress and salmon strips and serve immediately.