Rhiannon Lambert
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SCRAMBLED EGGS WITH PARSLEY, SOURDOUGH AND SALMON

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    5 minutes
  • icon
    1

Ingredients

  • 3 medium eggs
  • A small handful of parsley
  • 1 tbsp olive oil
  • 3 slices of smoked salmon
  • 2 pieces of sourdough bread
  • 15g butter
recipe
  • icon
    5 minutes
  • icon
    1
recipe

Ingredients

  • 3 medium eggs
  • A small handful of parsley
  • 1 tbsp olive oil
  • 3 slices of smoked salmon
  • 2 pieces of sourdough bread
  • 15g butter

Instructions

  1. Beat the eggs together in a cup. Heat the olive oil over a medium-high heat in a pan and pour in the eggs.
  2. Add the parsley to the pan, and use a spatula to scramble the eggs, gently stirring around the pan. Cook for 2-3 minutes until the eggs begin to set.
  3. Put the bread in the toaster. Once toasted, spread the butter to melt on top. When the eggs are done, place them on a plate with the toast and smoked salmon.

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