Whisk the eggs and add a small pinch of Salt & Peppery.
Heat a heavy bottomed pan and a separate frying pan or skillet.
In a heavy bottomed pan, melt the butter on a low heat until frothing. While the butter is melting, toast your sliced sourdough. Pour the beaten eggs into the pan. Keep the eggs moving with a spatula, bringing the mixture in from the edges of the pan so that the eggs don’t stick to the pan.
While cooking the eggs, take half of the lemon and put flesh side down in a hot frying pan or on a hot skillet, to char it. This will caramelise the lemon to remove the bitterness. Remove from the pan when the flesh is charred.
When the eggs have come together and look silky, remove from the heat and spoon on to the toasted, buttered sourdough with the smoked salmon (the eggs will keep cooking in the residual heat of the pan, so don’t leave them for too long!).
Season to taste with Salt & Peppery. Serve with a handful of fresh watercress and a charred wedge of lemon.