Salmon & Eggs

Smoked Salmon Scrambled Eggs on PureBred White Farmhouse Toast

Place 4 eggs, ½ cup of milk, 4 tbsps. sour cream and some freshly ground black pepper in a large bowl and whisk together well.

Melt 40g butter in a medium frying pan over a low heat and pour into the egg mixture.

Use a wooden spoon to gently push the mixture into the middle of the pan - do this every 10 seconds to prevent sticking.

Cook for 5 minutes or until the eggs are almost cooked. Stir in 100g sliced smoked salmon just before serving.

Toast 2 slices of PureBred White Farmhouse bread. Sprinkle with 1 tbsp. finely chopped dill and serve on PureBred White Farmhouse toast.