Loaded Toast with Scrambled Eggs, Smoked Salmon and Dill
Ingredients
- 4 sourdough bread
- 6 eggs
- 150 g smoked salmon
- 30 g butter
- 2 tbsp crème fraîche
- 15 g fresh dill
- 1 lemon
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 25.2 g
- Carbohydrate
- 23.9 g
- of which sugars
- 2.1 g
- Fat
- 20.8 g
- of which saturates
- 8.9 g
- Fibre
- 2.5 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the sourdough slices.
- 2
Beat the eggs with a pinch of salt. Melt the butter in a non-stick pan over low heat, add the eggs and stir continuously with a spatula for 3–4 minutes until just set but still slightly creamy. Remove from heat and stir in the crème fraîche.
- 3
Spoon the scrambled eggs onto the toast.
- 4
Drape the smoked salmon over the top, scatter with fresh dill and finish with a squeeze of lemon juice and a crack of black pepper.
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