Scrambled Eggs and Smoked Salmon
Over a year ago
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Ingredients
- 2 Free Range Eggs
- 1teaspoon coconut oil
- 2 tablespoons Milk
- 2oz smoked salmon
- Large serving baby spinach leaves
- Large serving watercress
- 1 Tomato
Accompaniment
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Description
A super-quick and protein-rich, nutrient-laden, delicious fat burning breakfast to keep you fuller for longer. Can also be enjoyed for lunch or as a light dinner.
Method
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1
Whisk the eggs and black pepper. Add the milk and coconut oil in a pan, and heat over a medium heat until the oil has melted making sure the milk doesn't boil. Turn down the heat to low-medium. Add the eggs to the oil and stir until the clear egg white is white, and the mixture is soft and yielding.
Serve
Stir in slices of smoked salmon and serve on a generous bed of baby spinach and watercress with a large sliced tomato.
Chef's Tips
The eggs are at their best when they glisten and appear creamy.
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