-
Pre-heat your oven grill to 220°.
-
Into a medium bowl, crack eggs, add water, season with salt & pepper and then whisk to combine.
-
Place a medium ovenproof pan over a low-medium heat and add 1 teaspoon of vegetable oil.
-
Add the egg mixture to the pan and scatter the frozen peas overtop. Dollop spoonful’s of the cream cheese over the egg mix.
-
Drape the smoked salmon into the egg mix (I like to leave some sticking up so that it is visible when served).
-
Cook for 2-3 minutes until the egg mix on the bottom is starting to solidify, but the top is still wobbly.
-
Place the pan under the grill and cook until the egg is fully done (a further 2-3 minutes).
-
Remove from the oven and squeeze over a little lemon and drizzle with olive oil. Scatter with micro-herbs (optional).
-
Serve with a crisp green salad and fresh bread.