Instructions
Step 1: Crack the eggs into a bowl and whisk together with the milk, salt, and black pepper.
Step 2: Melt the butter in a nonstick skillet over medium-low heat.
Step 3: Pour in the egg mixture and cook gently, stirring frequently, until soft and creamy.
Step 4: Remove the eggs from the heat and sprinkle with chopped chives.
Step 5: Toast the rye bread slices until golden and crisp.
Step 6: Wash and dry the lettuce greens and arrange them on a serving platter.
Step 7: Fan the avocado slices onto one side of the plate.
Step 8: Arrange the smoked salmon next to the avocado.
Step 9: Place the sliced tomatoes alongside the salmon.
Step 10: Add the pickled red onions and Kalamata olives to the platter.
Step 11: Spoon the scrambled eggs onto a slice of toasted rye bread.
Step 12: Arrange the remaining toasted bread on the plate.
Step 13: Drizzle the avocado and tomatoes lightly with olive oil.
Step 14: Sprinkle the dill over the smoked salmon, tomatoes, and avocado.
Step 15: Serve immediately while the eggs and toast are warm.
Storage and Reheating Tips
Store the smoked salmon, eggs, vegetables, and bread separately in airtight containers in the refrigerator.
Smoked salmon should be consumed within 2 days after opening for optimal freshness.
Scrambled eggs can be refrigerated for up to 2 days and reheated gently over low heat.
Avocado is best sliced fresh before serving to prevent browning.
Toast fresh bread just before serving for the best texture.
Do not freeze the assembled plate, as the fresh vegetables and eggs will lose their quality and texture.
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