Serves 4

These make a delicious treat for brunch over the Easter weekend and are also a great way to get the kids involved. You can get them to decorate the eggshells, but be sure to sterilise them inside and out first.

8 large free-range eggs, at room temperature
40g butter, plus extra for spreading
2-3 tbsp crème fraîche or double cream
Sea salt and freshly ground black pepper
50g smoked salmon, thinly sliced
6 thick slices of granary bread
1 tbsp caviar (optional)

FOR THE TAPENADE
50g anchovy fillets in oil, well drained
200g pitted black olives
2 tbsp capers, drained
1 tbsp extra virgin olive oil

1 Begin by making the tapenade. Place the anchovies, olives, capers and olive oil in a food processor and blend until smooth. Keep in the fridge, covered with a thin layer of olive oil, until ready to use.

2 Bring a pan of water to the boil while you empty the eggshells. With a serrated knife cut the top off one of the eggshells and discard. Pour the egg into a bowl and reserve the shell. Empty the rest of the eggs in the same way. Once the water has reached a simmer, put the shells into the water, pushing them under to sterilise for 1-2 minutes. Remove them carefully with a slotted spoon, drain on kitchen paper and leave to cool.

3 For the scrambled eggs, put the butter into a medium pan over a low heat. As it begins to melt, pour in the eggs. Using a wooden spoon or heatproof spatula, stir the butter and eggs together. Once evenly blended, beat vigorously as the eggs heat up.

4 When the eggs start to scramble, immediately remove the pan from the heat and fold in the crème fraîche or double cream. Season with salt and pepper. Return to the heat to warm through, stirring gently until the eggs are soft and creamy. Off the heat, stir through the smoked salmon.

5 Toast and butter the bread, spread with a thin layer of the tapenade and then cut into soldiers. Put the sterilised egg shells into egg cups and spoon in the scrambled egg mix. Garnish with a little caviar, and serve with the tapenade soldiers on the side for dunking.

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