Smoked Salmon & Scrambled Eggs on Rye
Lily & Loaf
1
5 minutes
5 minutes
450
Healthy Eating
Breakfasts
Smoked Salmon & Scrambled Eggs on Rye is a simple yet elegant breakfast packed with protein and healthy fats. Creamy scrambled eggs pair perfectly with the rich, smoky flavour of salmon, all served on toasted rye bread for added fibre and texture. Ready in just 10 minutes, this nourishing breakfast is ideal for breakfast, brunch or a light lunch.
Ingredients
2 medium eggs
50g smoked salmon (approximately 2 slices)
1 tsp butter
1 slice rye bread
Pinch of pink Himalayan salt
Black pepper, to taste
blank
Fresh chives
Rocket leaves
Squeeze of lemon juice
Directions
Toast the rye bread until golden.
Crack the eggs into a bowl and whisk lightly.
Melt the butter in a non-stick frying pan over a low to medium heat.
Pour in the eggs and gently stir with a wooden spoon or spatula until softly scrambled.
Remove the eggs from the heat while still slightly creamy.
Layer the smoked salmon onto the toasted rye bread.
Spoon the scrambled eggs on top.
Season with salt and black pepper and serve immediately.
