Easy
Smoked Salmon Scrambled Eggs
12 minlow heat
Soft eggs on wholegrain toast, topped with cold-smoked salmon.
Method
- 1
Toast bread for 2–3 minutes. Beat the eggs.
- 2
Melt butter over low heat, stir in eggs for 3–5 minutes until softly set with no liquid egg remaining.
- 3
Remove from heat. Spoon eggs onto toast and top with chilled smoked salmon. Serve immediately.
One step per screen, read aloud, timers built in.
Per portion
443 kcal
Calories
44 g
Protein
21 g
Fat
16 g
Carbs
Fibre: 2 gSugar: 2 gSodium: 1310 mg
Ingredient-based estimate; extra salt excluded. Smoked Chinook analogue for Atlantic salmon; brands vary.
Calculation sources
- 150 g salmon FDC 173687
- 100 g eggs FDC 171287
- 5 g butter FDC 173430
- 35 g bread FDC 172688