1/4tspDiamond kosher salt or 1/8 tsp Morton kosher salt
1 1/2ozsmoked salmon, cut into bite-size pieces
Optional:
fresh herbs like chives, dill or thyme for garnish
black pepper
Instructions
Break the eggs into a small bowl and whisk with the milk and salt. Let the mixture sit for 5 minutes before cooking while you make the toast.
Meanwhile, preheat an 8-inch non-stick skillet over medium-high heat and melt the butter, swirling to coat the pan.
Pour the egg mixture into the hot skillet and let it set for 10 seconds before scrambling the eggs with a high-heat spatula.
Optional: Create a rosette shape pulling the spatula across the skillet and then continue pushing the spatula in a clockwise motion to create a unified, flower-like rosette shape. Leave them "soft", remove the pan from heat and cover for 1 minute to finish cooking.
Layer the smoked salmon on top of the scrambled eggs, or fold them in to the eggs when they are almost finished cooking.
Garnish with fresh herbs and ground black pepper.
Notes
Add-ins: Cream cheese can be added to the eggs as they cook or as a layer on the toast. Thinly sliced avocado can also be added to the toast to make it a smoked salmon avocado toast.