Pan-Fried Rye Bread with Smoked Salmon and Scrambled Eggs

In a mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy. Do not over-whisk.

Heat 2 tablespoons of butter in a large skillet over medium heat until melted and shimmering.

Place half of the rye bread slices in the skillet, ensuring they are not overcrowded. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside on a plate.

Repeat with the remaining 2 tablespoons of butter and the remaining rye bread slices.

Reduce the heat to low. Pour the egg mixture into the same skillet and cook, gently stirring with a spatula, until the eggs are softly set and slightly creamy. Avoid overcooking, as they will continue to cook off the heat.

To assemble, place two slices of pan-fried rye bread on each plate.

Top each serving of rye bread with a generous portion of scrambled eggs and a few slices of smoked salmon.

Garnish with chopped fresh dill and serve immediately with lemon wedges, if desired.