Deluxe scrambled eggs with spinach and salmon
Please log in to save or rate.
Time to make:
(at time of publication)
Full ingredients list:
1 shallot, finely sliced
1 small garlic clove, finely chopped
2 cups chopped spinach or silverbeet leaves
1/4 cup reduced-fat milk
1/4 cup creamed corn
1 tablespoon grated parmesan
1 slice grainy bread, toasted
50g sliced smoked salmon
1 tablespoon reduced-fat Greek-style yoghurt
1 teaspoon chopped chives
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a small non-stick frying pan with olive oil and set over a medium-low heat. Sauté shallot and garlic for 1 minute. Add the spinach and cook, stirring, for 2 minutes, or until wilted and tender. Remove spinach from pan and set aside; keep warm.
Step 2Combine the eggs, milk and creamed corn in a jug and mix together well. Spray pan with a little more oil and add the egg mixture. Cook, stirring gently, until egg is just set. Add the parmesan and mix gently. Season eggs with cracked black pepper.
Step 3Top toast with scrambled eggs and serve with smoked salmon, spinach, yoghurt and chives.
About this recipe
First published: April 2018