Smoked Salmon Scrambled Eggs on Toast

Lightly beat 4 large, fresh eggs with a pinch of kosher salt and freshly ground black pepper in a medium bowl.

Heat 1 tablespoon of unsalted butter in a non-stick skillet over medium-low heat until melted.

Pour the egg mixture into the skillet and cook, gently stirring with a spatula, until the eggs are softly set but still moist.

Remove the eggs from the heat and gently fold in 3 oz of thinly sliced smoked salmon.

Toast 2 slices of multigrain bread to your preference while the eggs are cooking.

Serve the scrambled eggs immediately over the toast and garnish with fresh dill sprigs.