Scrambled Eggs with Smoked Salmon 1 tablespoon butter or margarine 1 (4 ounce) chunk smoked salmon, flaked 4 eggs 1/4 cup water 1/4 teaspoon pepper 1 tablespoon snipped dill weed 4 slices toast Lemon slices Dillweed Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute. Beat eggs, water and pepper; pour into skillet. Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed. Serve eggs on toast; garnish with lemon slices and dill weed.