Cream Cheese and Salmon Scrambled Eggs

Instructions

• • Whisk eggs and milk in a bowl and season with salt and pepper. Chop the salmon and fold into the eggs, along with the dill.
  • Melt the butter in a small saucepan or frying pan over low heat. Add the egg mixture. Cook over low heat, lifting and turning the egg mixture with a spatula or large spoon, until just set. While the eggs are cooking, toast the bread.
  • Squeeze the Puck Cream Cheese spread generously over the toast and spoon over the scrambled eggs.