Scrambled Eggs with Smoked Salmon

01Method

1. 1

   Crack the eggs into a bowl, pour in the milk, season with salt and pepper, and whisk thoroughly until well combined.

2. 2

   Heat a small pan and add the butter, allowing it to melt gently without browning. Pour the egg mixture into the pan and let it sit for 20–30 seconds without stirring. Begin gently pushing the eggs from the edges toward the center with a wooden spoon or spatula, stirring slowly to create soft, delicate curds. Remove the pan from heat just before the eggs are fully set and let them finish cooking with residual warmth. Fold in the smoked salmon and spoon the mixture onto the buttered toast.

3. 3

   Serve immediately while still warm.