SCRAMBLED EGGS WITH WILD SMOKED SALMON AND LEMON CREAM SAUCE

Steps:

• For the lemon cream: In a small bowl, mix together the sour cream, fresh lemon juice, finely grated lemon peel, and the chopped fresh thyme. Season with salt & pepper to taste.
• In a medium bowl, whisk together the eggs with salt & pepper to taste.
• Melt butter in medium skillet over medium heat. Add the thinly sliced green onion and sauté for 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute.
• Divide scrambled eggs between two plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve. Delicious with a slice of buttered pumpernickel toast.