Deceptively simple recipe for scrambled eggs and smoked salmon. Pretty damn delicious, but can be hard to nail. Here are a few tips.
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Step 1: Crack eggs into bowl.

A friend of mine who's a cook recommended breaking eggs against the bottom or side of the mixing bowl rather than the edge; he claims there's less of a chance of getting eggshell in the egg mixture, and so far I've found him to be right.

Step 2: Whisk eggs.

Whisk eggs (a fork also works just fine) and add a generous splash of milk or water.

Step 3: Heat oil in pan.

Any oil will do (or butter or margarine), but I used a few tablespoons of olive oil.

Step 4: Scramble the eggs!

Pour the egg mixture into the pan. As the edges pale, start gently scraping the bottom of the pan with a spatula.

Step 5: Crumble smoked salmon

Separate the salmon from the tough skin and crumble into bite-sized pieces.

Step 6: Add salmon to the eggs.

When the eggs are almost ready to eat, add the pieces of smoked salmon so they can heat with the eggs.

Step 7: Add a generous sprinkling of grated cheese

I like the milder parmesan, but pecorino romano or a soft cheese will work well too. Make sure to add early enough so that the cheese has time to melt before the eggs are overcooked.

Step 8: Serve it forth!

And enjoy...It's particularly lovely accompanied by a lightly dressed spinach salad.

Step 9: Don't forget the dishes!

If you soak the pan immediately, it will be a lot easier to clean the egg off.