3 Servings 6 min Cook
3 Tbsp Reduced Fat Milk
4 Large Egg
2 Tbsp Butter
1 Dash Salt
1 Dash Pepper
2 Slice Whole-Wheat Bread
2 Fruit Avocados
2 Tbsp Lemon Juice
1 2/3 Oz Chinook Salmon
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.
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.