Preheat your oven to 180 C/ 160 C fan/gas 4 and place the cherry tomatoes on the vine on a baking tray. Drizzle with the olive oil and bake in the centre of the oven for 12-15 minutes.
Meanwhile, heat the butter in a small non-stick frying pan over a low-medium heat until it begins to foam.
Crack the eggs into a bowl and beat lightly.
Pour the double cream straight into the hot butter and pour over the beaten eggs.
Leave it for a few moments to cook over the low heat until it begins to form curds. Gently pull the egg mixture across the bottom of the pan with a spatula, lifting and folding as the mixture forms large, soft curds. The eggs will still look wet when they are finished as they will continue to cook for a few minutes even after removed from the heat.
Arrange the smoked salmon on your plate along with the roasted cherry tomatoes, scrambled eggs and pea shoots. Season well to taste and enjoy!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.