|At a glance|
|Preparation time||10 mins|
|Cooking time||5 mins|
185g pkt hot smoked salmon
150g baby spinach
1 tablespoon olive oil
½ cup Jalna Greek Natural Yoghourt
4 slices wholegrain bread, toasted
2 tablespoons chopped chives
- Whisk eggs in a large bowl until smooth. Season. Discard salmon skin and coarsely flake.
- Heat a large non-stick frying pan over high heat. Add spinach and season. Toss for 1-2 minutes or until wilted. Set aside and cover to keep warm.
- Wipe pan clean. Heat oil over medium-high heat. Cook eggs, stirring, for 2-3 minutes or until almost set. Remove from heat. Add yoghurt and stir until combined and creamy.
- Serve scrambled eggs on toast with spinach and salmon. Sprinkle with chives.
Note: You could also wilt the spinach in a large microwave safe bowl in the microwave, covered, for 2 minutes.