together until smooth and season with salt and pepper. Melt
1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon
and all of the green onions
. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish
with the remaining salmon.
Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.