Healthy Eggs

Healthy Eggs is a delicious breakfast of creamy scrambled eggs served with smoky ribbons of salmon, juicy plum tomatoes and a toasted seeded roll. Finished with fresh cress or chopped chives, this simple dish offers a lovely balance of flavours, textures and colours. Quick to prepare and satisfying to eat, it is an excellent choice for a relaxed weekend breakfast or a nutritious start to a busy day.

Prep Time 5

Cook Time 5

Total Time 10

Servings Portions

Ingredients

4 large eggs
100 g smoked salmon cut or folded into ribbons
6 medium plum tomatoes halved
2 medium rolls seeded bread
1 tbsp milk optional
1 tsp butter
1 tbsp chives freshly chopped or cress
salt to taste
freshly ground black pepper to taste

Instructions

Prepare the ingredients. Wash the plum tomatoes and cut them in half. Chop the chives if using, or trim and prepare the cress. Set the smoked salmon aside and allow it to come to room temperature briefly while you prepare the eggs.
Prepare the eggs. Crack the eggs into a mixing bowl. Add the milk, if using, and season lightly with black pepper. Beat with a fork until the yolks and whites are combined. Go easy on the salt, as smoked salmon is already quite salty.
4 large eggs, 1 tbsp milk, freshly ground black pepper, salt
Toast the seeded rolls. Cut the rolls in half and toast them until lightly golden. Alternatively, warm them in the oven if you prefer a softer finish. Keep them warm until you are ready to serve.
2 medium rolls
Cook the tomatoes. Heat a non-stick frying pan over a medium heat. Place the tomato halves cut-side down and cook for approximately 2–3 minutes, until they begin to soften and develop a little colour. Turn them over and cook for another minute if needed. Remove them from the pan and keep warm.
6 medium plum tomatoes
Scramble the eggs. Reduce the heat to low and add the butter to the frying pan. Once melted, pour in the beaten eggs. Stir gently with a wooden spoon or silicone spatula, moving the eggs around the pan as they begin to set. Continue cooking slowly until the eggs are softly set, moist and creamy. Remove the pan from the heat just before they reach your preferred consistency, as they will continue cooking briefly.
1 tsp butter
Arrange the smoked salmon. Divide the scrambled eggs between two warmed plates. Arrange the smoked salmon in loose ribbons alongside the eggs, allowing its delicate texture to show.
100 g smoked salmon
Serve the breakfast. Add the halved plum tomatoes and toasted seeded rolls to each plate. Finish with a generous sprinkle of chopped chives or fresh cress and a little freshly ground black pepper.
1 tbsp chives

Equipment

Notes

Serving:

Serve Healthy Eggs immediately while the scrambled eggs are warm and creamy. A cup of tea or freshly brewed coffee makes a lovely accompaniment.

For an extra helping of vegetables, add a few slices of fresh cucumber or some wilted spinach. Alternatively, use wholemeal seeded rolls to increase the fibre content.

Tips:

Keep the eggs soft: Cook them gently over a low heat to prevent them becoming dry or rubbery.

Avoid excessive salt: The smoked salmon already provides plenty of savoury flavour, so taste before adding extra seasoning.

Choose ripe tomatoes: Firm, ripe plum tomatoes hold their shape well while becoming sweet and juicy when cooked.

Add herbs at the end: Fresh cress or chives retain their colour and flavour when sprinkled over the finished dish.

Serve straight away: Scrambled eggs are at their best immediately after cooking, so have the rolls and tomatoes ready before starting the eggs.

Nutrition