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
- 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.
- 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.
| Calories | Protein | Fat | Saturates | Salt |
|---|---|---|---|---|
| 322 | 26.0g | 17.5g | 6.3g | 2.7g |
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