A delightful breakfast option combining creamy scrambled eggs, savory smoked salmon, and a touch of freshness.
Crack the eggs into a mixing bowl and whisk until combined. Season with salt and pepper.
Whisking the eggs thoroughly ensures a uniform texture when cooked.
Toast the bread slices to your preferred level of crispiness.
To keep the toast warm, place it in a low-temperature oven after toasting.
Melt the butter in a frying pan over medium heat. Pour in the eggs and cook, stirring continuously, until softly scrambled.
Remove the eggs from the heat just before they are fully set to avoid overcooking.
Spread cream cheese evenly on each slice of toasted bread.
Let the cream cheese soften at room temperature for easier spreading.
Top each slice with scrambled eggs, a slice of smoked salmon, and a sprinkle of chopped chives.
Arrange the toppings neatly for an appealing presentation.
Serve with a wedge of lemon on the side for squeezing over the top.
A squeeze of lemon enhances the flavors of the salmon and eggs.
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