Scrambled Eggs with Smoked Salmon
1 tablespoon butter or margarine
1 (4 ounce) chunk smoked salmon, flaked
1/4 cup water
1/4 teaspoon pepper
1 tablespoon snipped dill weed
4 slices toast
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 dill weed.
Serve eggs on toast; garnish with lemon slices and dill weed.