- 1 tbs butter

- 6 stalks asparagus, chopped into small 1-inch pieces

- 4 eggs

- 2 tbs milk

- ¼ c feta cheese

- 4 ounces smoked wild Alaska salmon

- sea salt & fresh cracked pepper

Heat the butter in a cast iron pan over medium heat. When the butter has melted, add the chopped asparagus. Cook the asparagus until tender and season with salt and pepper.

Crack the egg in a bowl and gently whisk with the milk. Season with salt and pepper and pour into pan with the asparagus. Adjust the heat down to low and stir with a wooden spoon.

When the eggs are creamy and soft, remove pan from the heat and fold in the wild smoked salmon and feta cheese.

Serve with sourdough toast and a hot cup of coffee.

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