This is the ultimate feel-good brunch recipe. Smoked salmon is rich in omega-3 fats and a source of iron – but do remember, it is high in salt.
SERVES 4
PREP TIME 10 MINS
COOK TIME 10 MINS
Fork
Jug
Medium Non-Stick Saucepan
Wooden Spoon
| 6 eggs |
| 2 tbsp milk |
| Salt and freshly ground black pepper |
| 0.5 oz (15g) unsalted butter |
| 160 g smoked salmon, cut into thin strips, or hot smoked salmon, flaked |
| 2 tbsp snipped chives |
| 4 wholemeal muffins, split and toasted, to serve |
| 1. Beat the eggs with the milk, and season to taste with salt and pepper. |
| 2. Melt the butter in a medium non-stick saucepan and, when foaming, pour in the eggs. Stir with a wooden spoon over medium heat until almost set, then stir in the smoked salmon. |
| 3. Cook until the eggs have just set, sprinkle with chives, season with pepper, and serve at once on toasted muffin halves. |
| Fat: 50.36 g | Fiber: 16.73 g |
| Iron: 12.95 mg | Sugar: 4.46 g |
| Calcium: 242.34 mg | Sodium: 3513.29 mg |
| Potassium: 1086.04 mg | Calories: 1282.29 kcal |
| Protein: 85.63 g | Vitamin A: 2228.81 IU |
| Vitamin C: 3.49 g | Carbohydrates: 110.08 g |
| Saturated Fat: 18.51 g | Cholesterol: 1052.36 mg |