Scrambled Eggs with Smoked Salmon 

This recipe is not only a sustaining breakfast but makes a quick and easy light brunch or lunch. You could also serve it with a crispy green salad as an evening meal. Choose a grainy bread, pumpernickel bread, sourdough or a stoneground wholemeal bread to accompany the meal.

 

Preparation time: 10 minutes

Cooking time: 8 Minutes

Serves: 2

 

Ingredients:

 

4 organic eggs, at room temperature

80 ml (1/3 cup) organic whole milk

freshly ground black pepper

1 tablespoon thinly sliced chives

1 tablespoon finely chopped dill

100 g wild sockeye smoked salmon, chopped

30 g baby spinach leaves, chopped

2 slices grainy bread

 

Method:

 

  • Whisk together the eggs, milk, pepper, chives and dill in a small bowl.

  • Heat a large non-stick frying pan over medium heat. Add the egg mixture and cook for about 30 seconds, or until the eggs start to set around the edges. Using a wooden spatula, gently fold the eggs over, then repeat the folding process until the eggs are just cooked. The eggs should be quite soft.

  • Gently stir in the salmon and spinach until the salmon is heated through and the spinach is wilted. Serve the eggs on toasted grainy bread.

 

Nutrition (per serve):


Calories 338; Fat 14.8 g; Sat.Fat 4 g;  Carbs 21 g; Sugar 8 g; Fiber 3 g; Protein 30 g