Directions

Salmon:

1. Preheat oven to 400. Thaw salmon and pat dry.

2. In a small bowl, whisk the miso and butter until they are well combined and form a paste.

3. Place the salmon skin side down on a baking sheet and add the miso butter paste to the flesh.

4. Bake the salmon for 6-8 minutes, depending on your preferred doneness.

5. Let the salmon cool and then flake with a fork.

Eggs:

1. In another small bowl, whisk two eggs together with salt & pepper.

2. Heat olive oil or butter in a skillet over medium-low heat. Once heated, pour in the eggs and leave for 10 seconds.

3. After 10 seconds, start to scramble your eggs by dragging the mixture from the pan’s edges to the center until curds start to form. Continue until they are to your liking.

Assembly:

1. Split an English muffin in half, toast both sides, and place on a plate.

2. Top with scrambled eggs, flaked salmon, and freshly chopped chives and ground pepper.

3. Enjoy!