Smoked Salmon and Dill Scrambled Eggs on Sourdough

In a medium bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined but not overly frothy.

Zest half of the lemon and set aside. Cut the lemon in half and reserve for serving.

Toast the 8 slices of sourdough bread until golden brown. Drizzle each slice with a little olive oil while warm.

Spread each slice of toasted sourdough with about 1/2 ounce of softened cream cheese.

Heat a non-stick skillet over medium-low heat. Add 2 tablespoons of butter and let it melt completely.

Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center of the pan.

Continue this gentle folding motion as the eggs cook, creating soft curds. This should take about 3-4 minutes for soft, creamy scrambled eggs.

When the eggs are almost set but still slightly wet (they will continue cooking from residual heat), remove the pan from heat.

Gently fold in 6 ounces of the smoked salmon (torn into bite-sized pieces), 3 tablespoons of the chopped dill, and the lemon zest.

In a small bowl, combine 1/4 cup diced red onion, 2 tablespoons capers, and 1 tablespoon of olive oil.

Arrange 2 slices of the cream cheese-topped sourdough on each plate. Divide the scrambled egg mixture evenly among the plates, placing it on top of the toast.

Top each serving with the remaining smoked salmon, the red onion-caper mixture, and halved cherry tomatoes.

Garnish with remaining fresh dill, chopped chives, and a squeeze of lemon juice.

Drizzle with the remaining olive oil and serve immediately while the eggs are still warm.