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