Smoked Salmon & Dill Scrambled Eggs

Finely chop 1 tbsp fresh dill and 1 tbsp chives. Set aside a small amount for garnish.

Crack 3 eggs into a bowl and whisk with 1 tbsp whole milk, 1/8 tsp sea salt, and 1/4 tsp black pepper until well combined but not overly frothy.

Tear or chop 2 oz smoked salmon into small pieces, reserving a few pieces for garnish.

Heat a non-stick skillet over medium-low heat. Add 1 tsp unsalted butter and allow it to melt completely.

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

Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked egg to flow to the edges.

When the eggs are about 75% set but still slightly wet, add most of the chopped dill, chives, 1 tsp capers, and the smoked salmon pieces.

Drop 1 tbsp cream cheese in small dollops throughout the eggs and fold gently to incorporate.

Remove from heat when eggs are just set but still glossy and slightly creamy (they will continue cooking from residual heat).

Toast 1 slice of whole grain bread while preparing the eggs.

Sprinkle the eggs with 1/2 tsp lemon zest and the reserved herbs.

Serve immediately with the toast and garnish with reserved salmon pieces and 1/4 cup microgreens.