Corn and Salmon Eggs on Toast

READY IN: 12mins
Recipe by ImPat

A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating.

Top Review by Nyteglori

First of all I doubled the recipe (and added an extra egg) because I didnt think it would be enough for five. My son refused to eat it and there were still no leftovers. The other change I made was the fact that somewhere between the store and the house a loaf of bread disappeared so we ate it on crackers instead of toast. It deserved more than 5 stars!

Ingredients Nutrition


  1. Put the eggs into a pan and cover with cold water and bring to the boil and cook for 7 minutes or until hard-boiled and then peel and roughly chop the eggs.
  2. Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
  3. Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.

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