Page 95 - MAY_2017

hot-smoked salmon

scrambled eggs

0.10 Prep Servings
0.05 Cook 4

INGREDIENTS

• 8 eggs
• 185g pkt hot-smoked salmon
• 150g baby spinach

• 1 tablespoon olive oil

• 1/2 cup Jalna Greek Natural Yoghourt
• 4 slices wholegrain bread, toasted
• 2 tablespoons chopped chives

METHOD

Step 1: Whisk eggs in a large bowl until
smooth. Season. Discard salmon skin and
coarsely flake.

Step 2: Heat oil in a large non-stick frying
pan over medium-high heat. Cook eggs,
stirring, for 2-3 minutes or until almost set.
Remove from heat. Add yoghurt and stir until
combined and creamy.

Step 3: Meanwhile, place spinach in a large
microwave safe bowl. Season. Microwave,
covered, for 2 minutes or until wilted.

Step 4: Serve scrambled eggs on toast with
spinach and salmon. Sprinkle with chives.

Photo: Craig Wall may 2017 | mychild 95