English Muffin Topped With Tarragon Egg and Smoked Salmon

"A suggested breakfast from Australian BH&G Diabetic Living. Suggested you drink a glass (125ml) of skim milk with it."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Peter J photo by Peter J
Ready In:
15mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Put the eggs and milk in a small bowl and whisk well to combine.
  • Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
  • Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
  • Accompany the muffin with the milk, if you like.
  • If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.

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Reviews

  1. Lovely! I just added a bit of dijon mustard on the English muffins, and some salt in the eggs.
     
  2. This is a very pleasant breakfast sandwich. I love salmon any day, any time and this was perfect.
     
  3. Yum! I served two each and it made a great summer lunch using some salmon I smoked myself. I only had dried tarragon, so used half the amount of dried mixed in with the eggs.
     
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Tweaks

  1. I just added a bit of dijon mustard on the English muffins, and some salt in the eggs.
     

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