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PATRICK’S SMOKED SALMON AND SCRAMBLED EGGS ON RYE TOAST

This delicious combination makes an indulgent treat; as well as providing the body with Omega-3 essential fats from the salmon to nourish the heart, the phospholipids from the egg yolks aid in a healthy memory. Chop up a few raw or grilled cherry tomatoes when serving. This recipe is taken from the book Delicious, Healthy, Sugar-Free by Patrick Holford and Fiona McDonald Joyce.

Serves 4

  • 2 tbsp coconut oil, mild or medium, olive oil or butter
  • 8 large free-range or organic eggs [beaten]
  • 4 slices rye bread
  • 100 g smoked salmon, chopped into small pieces
  • freshly ground black pepper

Heat the oil or butter in a saucepan over a gentle heat and add the eggs. Put the bread on to toast. Slowly stir the eggs with a wooden spoon, scraping along the base of the pan as they cook to prevent sticking. Remove from heat as soon as eggs are almost set but still runny. Gently fold in the salmon pieces.

Divide egg and salmon between rye toast, season with black pepper.

Enjoy!