Recipe for cooking scrambled eggs with smoked salmon
Recipes from Norway, Sweden and Finland :: Scandinavian Breakfasts
1 Tbsp. butter or butter-replacement
1 (4 ounce) chunk smoked salmon, flaked
4 eggs
1/4 c. water
1/4 tsp. pepper
1 Tbsp. snipped dill weed
4 slices toast
Lemon slices
Dillweed
Heat butter in 10-in. skillet over med. heat until hot and bubbly; cook and stir salmon 1 minute.
Beat eggs, water and pepper; pour into skillet. Cook uncovered or without a lid over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 mins.; sprinkle and distribute with snipped dillweed.
Serve eggs on toast; garnish with lemon slices and dill weed.
