Hot smoked salmon scrambled eggs

Prep Time: 10 minutes
Cooking Time: 5 minutes
No of Serves: 4

Corporate Partner Jalna

Ingredients

8 eggs

185g pkt hot smoked salmon

150g baby spinach

1 tablespoon olive oil

½ cup Jalna Greek Natural Yoghourt

4 slices wholegrain bread, toasted

2 tablespoons chopped chives

 

 

Nutrition Information (per serve)

Energy 1550 kJ (370 calories)
Protein 32g
Total Fat 17g
Carbohydrates 19g
Saturated Fat 6g
Sugars 4g
Sodium 968mg

Method

  1. Whisk eggs in a large bowl until smooth. Season.  Discard salmon skin and coarsely flake.
  2. Heat a large non-stick frying pan over high heat. Add spinach and season. Toss for 1-2 minutes or until wilted. Set aside and cover to keep warm.
  3. Wipe pan clean. Heat oil over medium-high heat. Cook eggs, stirring, for 2-3 minutes or until almost set. Remove from heat. Add yoghurt and stir until combined and creamy.
  4. Serve scrambled eggs on toast with spinach and salmon. Sprinkle with chives.

Note: You could also wilt the spinach in a large microwave safe bowl in the microwave, covered, for 2 minutes.