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Green Eggs & Salmon

green eggs and salmon



4 eggs

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



  1. Whisk together the eggs and cream until well combined. Season well.
  2. 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).
  3. Top the toast with the egg mixture and then the salmon. Season with pepper to serve.


Serves 2.

Recipe adapted from


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