Smoked Salmon, Eggs & Avo
This dish can make eating well a habit contributing to happiness and feeling more fulfilled. So, if you’re with me in thinking brekky is as good for our minds as it is for our bodies, this recipe is for you.
SERVES 2
PREP TIME 5 MINUTES
COOKS TIME 10 MINUTES
DIFFICULTY EASY
Ingredients
4 eggs
1 tbsp milk
1 tbsp butter
1 avocado
Juice half lime
100g smoked salmon
Handful dill, chopped
Salt & pepper
For topping: seeds & chilli flakes
Method
1.
Place a non-stick pan on low heat to warm up.
2.
Break eggs into a bowl and pour in the milk, and a pinch of salt and pepper. Using a fork or whisk, beat the eggs vigorously for around one min, until well mixed and bubbles form.
3.
Lightly grease your skillet or pan with a thin layer of butter. Pour in the eggs, keeping pan on low heat as eggs begin to cook immediately.
4.
When outer edges are beginning to cook, use a wooden spatula to pull them in towards the middle of pan. The uncooked egg in the middle will pour into the area pulled back. Move spatula around the edge of pan, continuing to pull the edges into the centre repeatedly, until cooked scrambled egg gathers in centre, after around 4 mins.
5.
When the uncooked eggs no longer run into the edges when the mixture is pulled back, begin to break up mixture in centre of the pan, moving it constantly to ensure even cooking for 1 min.
6.
Turn heat off just before the eggs are fully cooked (when there is still a very slight runniness), as they will firm up.
7.
Mash an avocado with a fork, and drizzle in the juice from half a lime, stirring well.
8.
Serve eggs with toasted sourdough topped with the mashed avocado, along with some smoked salmon. Sprinkle with dill, seeds, chilli flakes and season to taste.
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