Breakfast Toasts

(Open-faced Toast Sandwiches with Scrambled Eggs and Smoked Salmon)

 This recipe was featured in: eggceptional breakfast ideas

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 Serves 2

4 slices of whole grain bread

butter, for toasts (optional)

4-6 slices (about 1 packet) of smoked salmon

Scrambled Eggs

3-4 large eggs (2-3 if using extra large or jumbo)

4 tbsp whole milk, cream or half ‘n’ half

salt

freshly ground black pepper

1 tbsp butter

4-5 sprigs of dill, minced, stems discarded

In a prep bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs mixture and cook them over medium low heat, folding them over almost constantly with a spatula, until the desired doneness. Take off the heat and check for seasonings. Mix in the dill and spread over warm toasted bread.

Top it with slices of smoked salmon and serve immediately.

 

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