Green Eggs & Salmon
¼ C cream
Small knob butter
60g baby spinach, coarsely chopped
2 large slices wholegrain sourdough bread, toasted
80g cold smoked (or cured) salmon slices
Salt & pepper
- Whisk together the eggs and cream until well combined. Season well.
- Heat a small non-stick frying pan over medium heat. Add butter then the egg mixture and baby spinach. Cook, folding gently with a wooden spatula, for 2-3 minutes or until eggs are nearly set. Remove from the heat (eggs will continue to cook).
- Top the toast with the egg mixture and then the salmon. Season with pepper to serve.
Recipe adapted from taste.com.au
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