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Hot-smoked salmon scrambled eggs
Hot-smoked salmon scrambled eggs
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Upgrade your scrambled eggs with a scoop of Greek yogurt for extra creaminess.
Ingredients:
  • 8 eggs
  • 185g pkt hot-smoked salmon
  • 150g baby spinach
  • 18.20 gm olive oil
  • 125.00 ml Greek Natural Yoghourt
  • 4 slices wholegrain bread, toasted
  • 40.00 ml chopped chives
Instructions:
  • In a spacious bowl, beat the eggs until silky. Add seasoning. Remove the skin from the salmon and break into large pieces.
  • In a large non-stick pan over medium-high heat, warm oil. Cook eggs, stirring, for 2-3 minutes until nearly cooked. Remove from heat and mix in yoghurt until creamy and well combined.
  • Place fresh spinach in a spacious microwave-safe bowl. Season to your liking. Cover the bowl and microwave for 2 minutes, or until the spinach is nice and wilted.
  • Top toasted bread with a fluffy mound of scrambled eggs, smoked salmon, and fresh spinach, then garnish generously with chopped chives.

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