Heat the butter in a medium pan over low heat (small flame or 2 if electric) until melted.
Season the beaten eggs with pepper.
Quick tip: Do not add salt to the egg as salt denatures the protein during the cooking process – which will make them rubbery and leak out water (syneresis).
Slowly cook the eggs over the low heat, you will feel tempted to turn the heat up, but don’t. Just keep stirring every so often until just set.
This process will take about 8-10 minutes or so.
Remove from the heat and gently stir in the salmon and spring onions.
Now season with salt and more pepper to taste.
Spoon your perfect eggs onto the toasted bread slices and top with avo and lemon zest.
Serve with lemon wedges.Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.