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Scrambled Eggs, Ecossaise

Crack eight fresh eggs in a bowl, add a half gill cream, season with half teaspoon salt, two saltspoons pepper, and beat up with fork for one minute. Remove the skin and bones from two ounces of smoked salmon, then cut it in quarter-inch-square pieces. Prepare six fresh toasts, trim to two inches in diameter, lightly butter and arrange them on a hot dish. Heat a tablespoon melted butter in a sautoir, add the salmon, cook for one minute, tossing well meanwhile, then drop in the eggs; cook for six minutes, frequently stirring at the bottom, remove, dress the eggs evenly over the toasts and serve.