Hot smoked salmon scrambled eggs

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

Corporate Partner Jalna


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


  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.