Hot Smoked Salmon Scrambled Eggs
Hot Smoked Salmon Scrambled Eggs

At a glance
Preparation time 10 mins
Cooking time 5 mins
Serves 4

8 eggs
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.

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