Smoked Salmon Scrambled Eggs on PureBred White Farmhouse Toast

  • 10 eggs
  • 1/4 cup of milk
  • 40g butter
  • 100g Sliced Salmon
  • 2 slices of PureBred White Farmhouse bread

Place 10 eggs, 1/4 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.