Wash the eggs thoroughly, then remove the top of the raw eggs using a sharp knife. Empty the inside of the eggs in a bowl. Beat the eggs, and add milk, salt and pepper. Chop the salmon slices in small pieces. Melt the butter in a small saucepan. Pour the beaten eggs into the saucepan and cook for a few minutes, while stirring and later folding over constantly, until thickened. This will take only about 2 minutes. Remove when you reached the texture you like. Add the chopped salmon and chives, and mix. Take a small spoon and divide the scrambled eggs evenly among the shells. Decorate with cucumber and pepper sticks, and serve with some pieces of toast.

You need two things to cook your fillet steak to perfection – high heat and constant attention. Fillet is the most tender steak there is, with a delicate but rich flavour that’s perfect if you prefer a leaner cut of beef Here’s a few tips to help you cook your Irish Hereford Prime Fillet: Take your steak out of the fridge at least 30 minutes before cooking to allow it to come to room temperature Season your steak liberally with salt & pepper and brush with oil Make sure your grill or pan is (smoking) hot before you start cooking, this will seal in all the flavour and goodness Be patient – leave your steak to caramelise for 2-3 minutes Turn the steak over and sear the other side Cook your steak for another 3-4 minutes – turning it a few times at this point will ensure it cooks evenly Using a tongs, sear the steak on the edges Remove your steak to a clean plate rub with a little butter or a good oil, cover loosely with foil and leave to rest before serving an incredible, juicy fillet steak with your favourite sauce For rare fillet, cook for 3-4 min max on each side. For medium-rare fillet, cook for 4-5 min on each side. For medium fillet, cook for 5-6 min on each side.