Scrambled Eggs with Smoked Salmon
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butter or margarine
chunk smoked salmon, flaked
Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.
Beat eggs, water and pepper; pour into skillet.
Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed.
4. Serve eggs on toast; garnish with lemon slices and dill weed.