Scrambled Eggs with Smoked Salmon and Caviar
1.
Prepare whole wheat bread, smoked salmon, caviar and baby spinach leaves in advance.
2.
Beat three eggs into a non-stick pan, add butter, do not add salt, and do not stir the eggs. After the stove is hot, place the non-stick pan on the stove and start stirring the eggs quickly.
3.
After the butter has softened, remove the non-stick pan from the stove, place it on a heat insulation mat and heat the eggs with the remaining heat of the pan, continue to stir, and then put it back on the stove to continue heating, repeat this action 3-4 times. When the eggs are not completely solid, remove the non-stick pan from the stove, add half a spoon of butter, salt and black pepper to taste, stir evenly, and the scrambled eggs are complete.
4.
Bake whole wheat bread in a bread machine and spread the scrambled eggs evenly on the bread.
5.
Twist the smoked salmon fillet and cover the surface of the scrambled egg. Add some caviar for garnish. Sprinkle some pepper at the end, with some baby spinach leaves (Baby spinach), caviar smoked salmon scrambled eggs, done!