Ingredients

1 baguette, halved lengthwise

baguette, halved lengthwise

1 tbsp / 15 ml olive oil

olive oil

2/3 cup / 150 ml whipped cream cheese

whipped cream cheese

1 tsp / 5 ml finely grated lemon zest

finely grated lemon zest

10 Island Gold Free Run Omega 3 shell eggs, beaten (about 500g)

Island Gold Free Run Omega 3 shell eggs, beaten (about 500g)

2 tbsp / 30 ml finely chopped fresh dill

finely chopped fresh dill

1/4 tsp / 1 ml each salt and pepper (approx.)

each salt and pepper (approx.)

1 tbsp / 15 ml butter

butter

2 oz / 60 g thinly sliced smoked salmon

thinly sliced smoked salmon

1/2 cup / 125 ml thinly sliced red onion

thinly sliced red onion

1 tbsp / 15 ml capers (optional)

capers (optional)

Fresh dill sprigs

Fresh dill sprigs

Directions

1. Preheat the oven to 425° F (220° C). Brush the olive oil onto the cut sides of the baguette; arrange cut-side-up on a baking sheet. Toast for 5 minutes or until golden. Combine the cream cheese with the lemon zest. Spread the cream cheese mixture over the toasted baguette halves.
2. Whisk the eggs with the dill, salt and pepper until well combined. Melt the butter in a large, nonstick skillet set over medium heat. Pour the egg mixture into the skillet. Cook, without stirring for 2 minutes. Cook, stirring frequently, for 2 to 3 minutes or until the eggs are fluffy and set; remove from heat.
3. Spoon evenly over the baguette halves.
4. Garnish each baguette half with smoked salmon, red onion, capers (if using), additional pepper and fresh dill sprigs. Cut each baguette half into 3 portions.