Eggs, lightly beaten

1 teaspoon dill weed (omit if serving with Havarti sauce)

Salt and pepper to taste

1/4 cup butter

1/2 cup diced smoked salmon

Havarti Sauce:

1 cup chicken stock

1/2 cup grated Havarti cheese

1 teaspoon dill weed

1/2 cup vegetable oil

1/2 cup white flour

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 - 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.