Name: Scrambled Egg & Smoked Salmon Toast with Broiled Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 12 eggs; 1 small bunch green onions (scallions); 1 ½ (113 g) pkgs smoked salmon; 6 slices sourdough bread; 6 tomatoes; black pepper; dill, dried; extra virgin olive oil; salt

Scrambled Egg & Smoked Salmon Toast with Broiled TomatoesScrambled Egg & Smoked Salmon Toast with Broiled Tomatoes — a 25-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

12 eggs

1 small bunch green onions (scallions)

1 ½ (113 g) pkgs smoked salmon

6 slices sourdough bread

6 tomatoes

black pepper

dill, dried

extra virgin olive oil

salt

Instructions

Preheat oven to broil on high and position rack under the broiler. Line a baking sheet pan with aluminum foil to make cleanup easier (optional).

Wash, dry, and cut tomatoes in half crosswise; transfer to the baking sheet, arranging them cut-side up. Drizzle with oil and season with spices.

Place baking sheet in the oven and broil, flipping tomatoes halfway through, until tender and golden at the edges, 6-8 minutes. Transfer to a plate. (Reserve baking sheet for later use.)

Meanwhile, wash, dry, trim, and cut green onions crosswise into thin pieces. Place in a large bowl.

Preheat a large skillet over medium heat.

While the skillet heats up, add eggs, salt, and pepper to the bowl with the green onions. Whisk to combine.

Once the skillet is hot, add oil and swirl to coat the bottom. Pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the skillet. Cook until the eggs are no longer runny. Remove from heat.

While the eggs are cooking, arrange bread on the reserved baking sheet. Place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven.

Chop or tear salmon into bite-sized pieces.

To serve, divide tomatoes and toast between plates; top toast with scrambled eggs and salmon. Enjoy!

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