1. Break eggs into a large bowl and season with salt and pepper to taste. Whisk eggs until foamy.
2. Melt 10 mL (2 tsp.) butter in large skillet over medium heat and sweat the green onions for about 2 minutes.
3. Pour mixture into skillet and then lower heat to medium-low. Using a spatula, gently scrape the bottom of skillet to form soft curds, stirring until fluffy with no visible liquid remaining (avoid overcooking until dry). Remove from heat.
4. Toast the English muffins and butter lightly. Separate eggs into 4 equal servings and place on top of 4 English muffin slices.
5. Place a slice of smoked salmon and a sprig of dill on each one. Serve with second half of the English muffin.

Chef’s secret

For larger curds, wait a bit longer before starting to scrape the bottom of the skillet with a spatula; for smaller curds, start quickly.

Nutrition tip

You can add flavour the eggs by adding fresh herbs, lemon zest, smoked salmon, or any other ingredient that inspires you.