So, let’s start with a fabulous breakfast…or lunch

Scrambled eggs with smoked salmon…serves 2

4 eggs at room temperature

80ml (2.5 fl oz) low fat milk

freshly ground black pepper

1 tablespoon thinly sliced chives

1 tablespoon chopped dill

100g (3.5oz) smoked salmon, chopped

30g (1oz) baby spinach leaves, chopped

2 slices grainy bread

Prep time = 10mins Cooking time = 8 mins Eating time! = take it slow and savour the flavour

1. Whisk the eggs, milk, pepper, chives and dill
2. Heat a large non stick frying pan over medium heat. Add the egg mixture until the eggs start to set and then gently fold the eggs over. Repeat the folding process until the eggs are cooked preferably quite soft but cook them how you like them.
3. Gently stir in the salmon and spinach until the salmon is heated through and the spinach has wilted.
4. Serve on lightly toasted grainy bread; bread like sourdough, stoneground or wholemeal.

Enjoy.

~ by hoddo1812 on January 22, 2008.