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Recipe

Scrambled eggs, spinach and salmon

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
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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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.

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