Cream cheese scrambled eggs with smoked salmon, fresh dill, and lemon served over butter-grilled toast.
Butter both sides of two pieces of thick-crust bread. Grill, then set aside.
Whisk together two large eggs, 1 tbsp. of milk, 1/4 tsp. of salt and pepper, and 1 tsp. of fresh dill as you melt a tbsp. of butter in a non-stick pan.
Add the egg to the pan, and use a spatula to gently pull the eggs toward the center of the pan when it looks like it's about to set.
Add 1 1/2 tbsp. of cream cheese and combine until the eggs are done.
Plate on top of toast. Add about 2 oz. of smoked salmon to each piece of toast.
Serve with a wedge of lemon.