Smoked Salmon and scrambled eggs is hands down my favourite weekend breakfast/brunch/lunch. It feels like such a treat, and like I am really posh!
Smoked salmon is relatively low calorie for the amount that you need to get the flavour, and as an oily fish is packed with good fats in the form of omega fish oils. Fish oils are healthy fats and have also been shown to support brain function. So this is proper brain food!
If you can have more calories at breakfast, you can easily add to this recipe, using a full muffin per person, and as many eggs as your calories will allow.
Print
Smoked Salmon and Scrambled Eggs
- Total Time: 7 minutes
- Yield: 1 1x
Description
The best brunch ever!
Ingredients
Scale
Per Person Use:
- 1/2 pack smoked salmon
- 1/2 an english muffin
- 1 egg
- Dried chives
- Salt and pepper
- Watercress
Instructions
- Split your muffin and pop it in the toaster or under the grill to lightly toast each side.
- Crack your egg into a cup or jug and whisk it up with a little salt and freshly ground black pepper, and a sprinkle of dried chives
- To scramble your eggs, you can either pop them in the microwave on full power for just over a minute per egg, making sure you give them a stir round about half way. If they aren’t quite done after a minute, pop them back in for a few more seconds at a time. Alternatively you could scramble them in a frying pan on a low heat, with a little spray oil. I prefer the microwave – one less thing to wash up.
- While the egg and the muffin are cooking, tear your smoked salmon in to thin strips.
- Once the egg is done, combine it with the smoked salmon, so the heat starts to lightly cook the salmon.
- Serve on one half of the English muffin with a portion of watercress on the side.
- Season with freshly ground black pepper and a squirt of lemon juice if you have it hand
Notes
If you were to use both halves of the muffin, add an extra 79 calories.
For an extra egg, add 70 calories per egg.
- Prep Time: 2
- Cook Time: 5
Nutrition
- Serving Size: 1
- Calories: 260