English Muffin Topped With Tarragon Egg and Smoked Salmon
photo by DianaEatingRichly
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 eggs (50 grams each)
- 1 tablespoon skim milk
- 2 whole wheat English muffins (split toasted or 4 slices gluten free wholemeal bread)
- 0.03 lb rocket (1 cup baby leaves)
- 1 tablespoon tarragon (small leaves torn)
- 0.04 lb smoked salmon (cut into strips)
- black pepper (freshly ground to taste)
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
RECIPE SUBMITTED BY
I'mPat
Australia
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.