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Victoria, British Columbia, Canada
Smoked Salmon Scrambled Eggs
Combine eggs, dill, salt, and pepper. Melt butter in pan, add egg mixture, and cook over low heat, gently stirring until just set. Add smoked salmon; stir in.
To Serve: Slice and toast a bannock bun, place bottom piece on plate, spoon on egg mixture. Place top piece just off center and garnish with a sprig of fresh dill tucked under the top piece of bannock.
Havarti Sauce: Heat saucepan, pour in oil, and blend flour until a roux is formed. Add stock, bring to simmer, and add cheese and dill. Adjust seasonings with salt and pepper.
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