Cooking oil spray 4 eggs, beaten 3tbsp skimmed milk 200g hot-smoked salmon fillets, flaked 2tbsp snipped fresh chives, plus extra to garnish 3 slices wholegrain bread Fresh flatleaf parsley sprigs, to garnish
- Spray a non-stick pan with oil. Mix the eggs and milk, add to the pan and cook over a medium heat for 2 min, stirring, until the eggs are part cooked. Add the salmon and snipped chives, season with freshly ground black pepper and continue to cook until the eggs are cooked but still a little wet. Remove from the heat and leave in the pan for 1 min.
- Meanwhile toast the bread and cut each slice in half. Serve with the scrambled eggs, garnished with the remaining chives and the parsley sprigs.
Nutrition per serving
Read more on how we calculate nutrition.
281kcal 22.2g 14.9g 3.4g 1.6g 1.4g 1.3g 122mg 15.3g 1.9mg