1/2 whole wheat baguette, sliced on the bias into 8 slices
2 cups egg substitute (e.g., Egg Beaters )
1/4 cup fat-free half-and-half
2 tablespoon low-fat whipped cream cheese
1 tablespoon chopped fresh chives, plus extra for garnish
4 ounces smoked salmon, finely chopped
salt and freshly ground black pepper (optional)

Heat oven to 350 degrees. Place baguette slices on a cookie sheet and bake for 7-8 minutes or until lightly
toasted.

Combine egg substitute, half-and-half and cream cheese in a bowl. Using a mixer or a whisk, beat until frothy. Add chives. Spray nonstick skillet with cooking spray. Heat skillet over medium heat. Add egg mixture to skillet. Leave mixture undisturbed for a minute.

Use a rubber spatula to start to scramble eggs. Once the eggs are almost set, add smoked salmon. Add salt and pepper to taste. Stir to mix together. Cover; turn off heat; and set aside until baguette slices are ready.

Place 2 slices of bread on each plate; evenly distribute the egg mixture among the 8 slices of bread. Garnish with additional chives.

Makes 4 servings.