Scrambled eggs, spinach and salmon

Name: Scrambled eggs, spinach and salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: Modern New Zealand
Ingredients: 6 eggs; 1/4 cup thickened cream; 40 gram butter; 150 gram packet baby spinach; 4 thick slices, toasted brioche; 100 gram smoked salmon slices; 1 tablespoon dill, chopped

Spinach, egg and salmon create a complete breakfast or brunch meal, ready in seconds. Brioche toast adds a French twist.

Nov 29, 2014 1:00pm

Serves 4
5 mins preparation
10 mins cooking

ingredients

Scrambled eggs, spinach and salmon
- 6 eggs
- 1/4 cup thickened cream
- 40 gram butter
- 150 gram packet baby spinach
- 4 thick slices, toasted brioche
- 100 gram smoked salmon slices
- 1 tablespoon dill, chopped

method

Scrambled eggs, spinach and salmon
- 1
  In a large jug, whisk eggs and cream together. Season to taste.
- 2
  Melt half the butter in a medium frying pan on medium. Saute spinach 1-2 minutes, until just wilted. Transfer to a colander. Wipe pan clean.
- 3
  Melt remaining butter in pan. Add egg mixture, gently stining set edges over with a spatula, until just set.
- 4
  Top each piece of brioche toast with quarter spinach, eggs and smoked salmon slices. Sprinkle with dill and serve.

notes

Thinly sliced ham can be used instead of salmon.