Super-scrambled eggs

Preheat the oven to the lowest setting.

Toast the bread in a toaster or use a grill pan.

Sprinkle the toasted slices with extra virgin olive oil and brush them with the horseradish.

Cover 4 slices with the salmon and squeeze a little lemon juice. Place the other slices on them and wrap the rolls in aluminum foil.

Put them in the oven to keep them warm.

Slice the pickles very small and mix with some lemon juice through the yogurt.

Break the eggs over a bowl, add pepper and salt and stir them.

Heat a large frying pan over medium heat, add some olive oil, pour the eggs into the pan and stir gently with a spatula.

Cut the dill very small and stir almost everything through the egg.

Remove the pan after a few minutes from the heat if the egg is silky smooth and just not completely cooked.

Spoon the yogurt in the middle and sprinkle with the rest of the dill.

Cut the bread into thin strips. Serve the scrambled eggs with the slices cut into soldiers (thin strips) and a crispy salad.