Scrambled eggs with smoked salmon

An indulgent treat for weekend brunch or light midweek meals
Ingredients
Serves: 2
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins PT5M

    Cook time
    10 mins PT10M

Each serving typically contains

  • Energy 1607kJ 385kcal 19%
  • Fat 22.4g 32%
  • Saturates 8.9g 45%
  • Sugars 13.0g 14%
  • Salt 2.00g 33%

of an adult's Reference Intake (RI)*
Energy per 100g: /
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Set the grill to high. Place the halved tomatoes, cut side up, onto the oven tray and place at the top of the oven under the grill. The tomatoes will be ready just in time for the eggs.
  2. Crack the eggs into a small bowl, pour in the Carnation Evaporated Milk and whisk together with a fork. Heat the non-stick pan on a medium heat for a minute and then pour in the eggs. Allow the eggs to sit for 30 seconds and then start stirring with a spatula until the eggs are cooked but still soft and creamy.
  3. Arrange half the salmon onto each plate and then spoon over the scrambled egg. Add the tomatoes on the side and finish with a sprinkle of freshly cracked black pepper.

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