Delicious alternative breakfast option.
To make the sauce, blitz the feta, yogurt and water with a hand-held blender, then pop in the fridge to chill.
Lightly whisk the eggs, milk and a pinch of salt together. Melt the butter in a small non-stick frying pan, then pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan, until the eggs are softly set and slightly runny in places. Remove from the heat and leave in the pan for 2 minutes to finish cooking.
Dress the tomatoes and salad onions with half of the lemon juice and a pinch of salt. In a separate bowl, dress the sliced avocados with the remaining lemon juice and a pinch of salt.
Cut the tortillas in half, then heat in the microwave for 30 seconds. Fill with the smoked salmon, eggs, tomatoes and salad onions, avocado and a drizzle of the yogurt feta sauce.