Scrambled eggs cooked slowly over the dying embers of last night’s fire. The residual heat is perfect — low and gentle, exactly what eggs need to develop a creamy texture without rushing. This method lets you coax out subtle flavours and a soft, custardy finish that’s difficult to achieve under the harsh direct heat of a grill or stovetop.

Paired with smoked salmon, butter, and a touch of cream, this simple combination elevates a humble breakfast into something quietly special. The smokiness of the salmon complements the richness of the eggs, while fresh chives and a squeeze of lemon add brightness and balance. Cooking in a cast iron skillet over the embers ties everything together, marrying the clean flavours of whole ingredients with the natural essence of fire.

This recipe is a reminder that BBQ doesn’t have to be about big events or elaborate setups. It’s about using fire thoughtfully, embracing seasonal ingredients, and cooking with patience and care. Whether you’re starting your day in the garden or winding down after a weekend cook, this dish fits effortlessly into everyday life — straightforward, satisfying, and quietly refined.