In a large non-stick frypan toss the spinach in the oil and cook over a low heat until the spinach is nicely wilted. Remove from pan and set aside.
Crack the four eggs into a jug, then using a stick blender, puree on the lowest setting until the eggs are uniform, about 5 seconds.
Pour the eggs in the same pan, add 1 tsp butter and pinch of salt and set over medium low heat.
Use a rubber spatula to stir the eggs until they just start to set. Stop stirring and gently nudge the eggs to create large glossy curds. Just before the eggs are completely cooked, remove from heat.
To serve, divide Huon Salmon over two plates, add reserved spinach then spoon the scrambled eggs and serve.
Tips for the perfect scrambled eggs:
Using a blender to combine your eggs creates a rich creamy mixture without the need to add any milk or cream.
Use a non-stick pan and a rubber spatula for best results.
Take your eggs of the heat while they’re still a little runny, they’ll continue cooking in the pan.