Smoked Salmon Scrambled Eggs On Toast [0000862]

Ingredients:

4 large eggs
2 tablespoons butter
1/4 cup heavy cream
2 ounces Irish smoked salmon, thinly sliced
Salt and black pepper to taste
4 slices of gluten-free bread (toasted)
Fresh chives or dill for garnish (optional)
Lemon wedges for serving (optional)

Instructions:

In a bowl, whisk the eggs until well beaten. Add a pinch of salt and black pepper and whisk to combine.

Heat a skillet over medium-low heat and melt the butter. Make sure the skillet is non-stick or well-seasoned to prevent sticking.

Pour the beaten eggs into the skillet and gently stir with a spatula. Cook the eggs slowly, stirring occasionally, until they start to set but are still creamy.

While the eggs are cooking, toast the gluten-free bread slices to your desired level of crispness.

When the eggs are almost set, pour in the heavy cream and continue to cook for another minute or until the eggs reach your desired level of doneness. Remove the skillet from heat.

To assemble, place a slice of toasted gluten-free bread on each plate.

Spoon the creamy scrambled eggs over the toast.

Arrange the thinly sliced Irish smoked salmon on top of the eggs.

Garnish with fresh chives or dill, if desired, and serve with lemon wedges on the side for a zesty touch.

This gluten-free Irish Smoked Salmon Scrambled Eggs on Toast is a delightful and indulgent breakfast or brunch option. Enjoy the creamy eggs and the rich flavor of smoked salmon atop crispy toast!