Open-Face Soft Scrambled Egg Sandwiches with Smoked Salmon Butter Recipe

This recipe won 1st Place in the Safest Choice recipe contest. Makes a great brunch!

Servings: 6

Active time: 20 minutes
Total time: 25 minutes

Ingredients

• 1/2 c chopped smoked salmon (4-ounce package)
• 4 1/2 Tbsp unsalted butter, room temperature (divided use)
• 1 Tbsp chopped fresh dill
• 1 tsp fresh lemon juice
• 6 slices (1/3 to 1/2-inch thick) whole grain bread, lightly toasted
• 8 Safest Choice™ pasteurized egg(s)
• 1/2 tsp freshly ground black peppercorns
• salt, optional
• 3/4 c crumbled feta cheese (4-ounce package)
• minced fresh dill

Preparation

1. In food processor, combine salmon, 3 tablespoons butter, 1 tablespoon dill and the lemon juice; process until smooth. Spread salmon butter over one side of each toasted bread slice, dividing equally. Arrange bread, butter side up, on baking sheet; place in warm (200° F) oven, leaving door ajar.
2. In medium bowl, beat eggs, peppercorns and salt, if desired. In large nonstick skillet melt remaining 1 1/2 tablespoons butter over medium heat. Pour egg mixture into skillet. Just as eggs begin to set on bottom and sides, use spatula to gently fold cooked and uncooked portions together. Continue until eggs are combined but still runny. Add feta; stir gently to incorporate, then remove from heat.
3. Spoon equal portions of egg mixture over salmon butter and sprinkle each with 1/4 teaspoon fresh dill. Serve immediately.

Nutrition

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Why use Safest Choice™ Eggs in this recipe?

Soft scrambled Safest Choice™ eggs eliminate the risk of Salmonella, so you can enjoy them lightly cooked.

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