Scrambled eggs, Spinach and Salmon




6 eggs

1/4 cup thickened cream

40g butter

150g packet baby spinach

4 thick slices helgas wholemeal bread, toasted

100g smoked salmon slices

1 tbsp dill, chopped


1.  In a large jug, whisk eggs and cream together.  Season to taste.

2.  Melt half the butter in  a medium frying pan on medium heat.  Saute’ spinach 1-2 minutes, until just wilted.  Transfer to a colander.  Wipe pan clean.

3.  Melt remaining butter in pan.  Add egg mixture, gently stirring set edges over with a spatula until just set.

4.  Top each piece of bread toast with a quarter spinach, eggs and smoked salmon slices.  Sprinkle with dill and serve.

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