Scrambled Eggs with Smoked Salmon

1 tablespoon butter or margarine
1 (4 ounce) chunk smoked salmon, flaked
4 eggs
1/4 cup water
1/4 teaspoon pepper
1 tablespoon snipped dill weed
4 slices toast
Lemon slices
Dillweed

Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.

Beat eggs, water and pepper; pour into skillet. Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed.

Serve eggs on toast; garnish with lemon slices and dill weed.