1. Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute. 2. Beat eggs, water and pepper; pour into skillet. 3. Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed. 4. Serve eggs on toast; garnish with lemon slices and dill weed. ---------------------------------------------------------------------------
Nutrition
Ingredients
