8 eggs
1/3 cup half & half
2 tablespoons fresh dill or finely chopped chives
salt & pepper
3.5 oz. smoked salmon, cut into small pieces
2 tablespoons butter
4 slices bread, toasted
Break eggs into a large bowl and whsk together with the cream and dill/chives. Season to taste with salt and pepper. Add smoked salmon and mix to combine.
Melt the butter in a large nonstick skillet and pour in the egg and salmon mixture. Using a wooden spatula, gently scrape the egg away from the sides of the skillet as it starts to set and swirl the skillet slightly to allow the uncooked egg to fill the surface.
When eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. Serve at once with garnish of dill or hives. Serves 4.
