Name: Smoked salmon and watercress eggy bread sandwich
Prep time: 5 min
Cook time: 4 min
Yield: 1
Ingredients: 2 slices wholemeal bread; soft butter to spread; 1 tsp Dijon mustard; 50g smoked salmon slices; handful of watercress leaves; salt and freshly ground black pepper; 2 medium British Lion eggs; a little oil to fry

Serves: 1
Prep: 5 mins
Cook: 4 mins

Ingredients

Calories: 533kcal
Carbs: 31.2g
Protein: 33.6g
Fat: 31.6g
Saturates: 11.6g
Salt: 4.7g

2 slices wholemeal bread
soft butter to spread
1 tsp Dijon mustard
50g smoked salmon slices
handful of watercress leaves
salt and freshly ground black pepper
2 medium British Lion eggs
a little oil to fry

Method

Place the bread on a board and butter on one side. Spread the mustard on one slice of bread, arrange the salmon on the other slice, top with watercress and sandwich together.
In a shallow bowl, beat the eggs with salt and pepper, then add the sandwich and leave to soak for a few minutes, turning until the egg has been soaked up by the bread.
Heat the oil in a non-stick frying pan, add the sandwich and cook for 1-2 minutes on each side or until golden brown. Drain on kitchen paper, then cut in half to serve.