Smoked Salmon and Scallion Scramble with Whole Grain Toast with Goat Cheese Butter

• 8 large eggs
• Kosher salt and freshly ground black pepper
• 3/4 cup unsalted butter, room temperature (12 tablespoons)
• 8 ounces smoked wild salmon, flaked
• 2 large green onions, halved lengthwise and finely sliced
• 5 ounces creamy Pacific Northwest soft goat cheese
• 2 tablespoons honey
• 1 loaf 12-grain bread, sliced 1/2-inch thick slices, toasted

1. Whisk the eggs together until smooth and season with salt and pepper.
2. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer.
3. Add the eggs and slowly cook over low heat until soft mounds have just formed.
4. Stir in about three-quarters of the salmon and all of the green onions.
5. Give the mixture one last fold and then remove from the heat.
6. Spoon the mixture onto a serving platter and garnish with the remaining salmon.
7. Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper.
8. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.

eggs, kosher salt, unsalted butter, wild salmon, green onions, goat cheese, honey, bread

Taken from www.foodnetwork.com/recipes/bobby-flay/smoked-salmon-and-scallion-scramble-with-whole-grain-toast-with-goat-cheese-butter.html (may not work)