Smoked Salmon and Dill Soft Egg Scramble

Crack the eggs into a bowl, add the whole-milk, salt, and white-pepper. Whisk together until smooth and slightly frothy, about 30 seconds.

Place a non-stick pan over medium-low heat. Add the butter and let it melt, swirling gently until it foams but doesn't brown.

Pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges just begin to set.

Using a spatula, gently push the eggs from the edges toward the center, creating soft, large curds. Continue this slow folding motion every 10-15 seconds, allowing the eggs to gently set between folds.

Using a spatula, gently push the eggs from the edges toward the center, creating soft, large curds. Continue this slow folding motion every 10-15 seconds, allowing the eggs to gently set between folds. Verify doneness with a food thermometer—eggs must reach 160°F (71°C) before removing from heat.

Gently fold the torn salmon pieces into the eggs, distributing evenly. Ensure eggs have reached safe temperature (160°F/71°C) before folding in smoked salmon, as salmon is a ready-to-eat product that should not be used to heat undercooked eggs.

Remove from heat. Squeeze a little lemon juice over the top, scatter the fresh dill, and give one final gentle fold.

While the eggs cook, toast the white-bread slices until golden on both sides.

Spread the butter generously over each slice.

Spoon the eggs onto plates alongside the buttered toast. Finish with a final squeeze of lemon and a few more dill fronds.