Friday night dinner. End of a full-on week for Maggie, filling in as Personal Assistant to the school Principal. Early start Saturday morning, to be in Healesville by 9.30am, taking lunch for four adults and sustaining morning-tea-cake for the home improvers. So nothing too complicated.

South Gippsland free range eggs; Tasmanian smoked salmon; Irrewarra sourdough bread, sliced for toasting; and freshly snipped chives from our garden. Perfect!

It is easier to cook scrambled eggs using 4 or 5 eggs rather than two. You can store any leftovers in the fridge for 2-3 days and use them as snack-food, gently re-heated in a microwave oven.

I use 5 eggs, 100ml of cooking cream (milk or thin pouring cream will produce a watery result), a generous pinch of salt and about 2 tsp of butter. Break the eggs into a large mixing bowl, beat them with a whisker, add the cream and salt and whisk to combine.

Heat a large non-stick pan over medium heat – low heat will not do the job – melt the butter and pour in the beaten eggs and cream. After 20-30 seconds, use a wooden spatula to move the eggs from the edge of the pan to the middle then spread (fold) it gently. Repeat this procedure until all the egg mix is cooked – it will be soft but solid.