Scrambled Eggs, Avocado, and Smoked Salmon on Toast

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Lemon juice

  Raw

  2 tbsp or 30g

• Chinook salmon

  Fish, smoked, (lox), regular

  5 oz or 142g

Directions

1. Whisk milk and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
2. Place a slice of toast onto each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape smoked salmon slices over eggs and season to taste with pepper. Enjoy!

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