Scrambled Eggs with Feta and Dill

1 tsp vegetable oil
8 pieces pre-sliced Canadian bacon
8 large eggs
1/4 cup water
1 Tbsp snipped fresh dill (or 1/4 tsp dried dill plus 1 tsp chopped fresh parsley)
1/8 tsp freshly ground pepper
1 cup crumbled feta cheese
1 Tbsp butter or margarine
Toasted bread slices (optional)

Heat oil in a 12-inch nonstick skillet over medium-high heat; add bacon and cook 1 to 2 minutes per side, until lightly browned. Transfer to a plate; cover and keep warm. Wipe skillet with a paper towel.

Whisk eggs, water, dill and pepper in a bowl. Add feta; mix well.

Melt butter in same skillet over medium heat, swirling to coat bottom. Pour in egg mixture and cook 2 minutes, until eggs start to set. Occasionally turn eggs with a spatula and continue to cook 4 to 5 minutes, until eggs are just set. Serve with bacon and toast, if desired.

Makes 4 servings.