English Muffin Topped With Tarragon Egg and Smoked Salmon

Recipe by ImPat
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement