Smoked salmon and scrambled eggs on rye

Method

Toast the rye bread until golden and set aside. Whisk the eggs with milk, salt and pepper in a bowl. Melt butter in a non-stick pan over medium heat and add the eggs, stirring gently and continuously until just set, approximately 3–4 minutes. Layer the warm scrambled eggs onto the toasted rye, top with smoked salmon, fresh dill and a squeeze of lemon juice. Serve immediately.