Scrambled eggs with smoked salmon
Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled beef tomatoes for a more filling breakfast.
As part of an
Intermittent diet
plan 1 serving provides your daily salty food.
Each serving provides 263kcal, 21g protein, 10g carbohydrates (of which 10g sugars), 14g fat (of which 3.5g saturates), 4g fibre and 1g salt.
Ingredients
- 8 midi vine tomatoes, halved
- low-calorie cooking spray
- 3 large free-range eggs
- 35g/1¼oz smoked salmon, roughly chopped
- 1 tbsp chopped chives
- 25g/1oz fresh watercress, to serve
- freshly ground black pepper
Method
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Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.
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Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.
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Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.
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Divide the tomatoes between two plates and serve with the scrambled eggs and watercress.
