Salmon scrambled eggs

Salmon scrambled eggs
  • Serves: 2
  • Prep: 5 mins
  • Cook: 3 mins

Salmon and eggs go together brilliantly. Ready in just eight minutes you can create a dish that’s packed with flavour and nutrition, perfect as a snack or a main meal.

Ingredients

  • 4 large British Lion eggs
  • 60ml/4tbsp milk
  • salt and ground black pepper
  • large knob of butter
  • 50g/2oz smoked salmon, chopped
  • 15ml/1tbsp chopped fresh dill
  • buttered wholegrain seeded toast to serve

Method

  1. Beat the eggs and milk together with a little salt and plenty of ground black pepper. Melt the butter in a medium non stick pan.
  2. Add the eggs to the pan and cook over a gentle heat for 3 / 4 mins, stirring until the eggs are cooked to your liking. Remove from the heat and stir in the salmon and dill. Serve straight away with the toast.

Nutritional information, per serving

  • Calories: 322kcal
  • Protein: 26.0g
  • Fat: 17.5g
  • Saturates: 6.3g
  • Salt: 2.7g

Click on the stars to rate this recipe:

4 / 5 rating (2 votes)

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