Ingredients for English Muffin Topped With Tarragon Egg And Smoked Salmon
- 2 large eggs
- 125ml skim milk (optional)
- Whole Wheat English Muffins
- Rocket
- Tarragon
- Smoked Salmon
- Black Pepper
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How to Make English Muffin Topped With Tarragon Egg And Smoked Salmon
- In a small bowl, whisk together 2 large eggs and 2 tablespoons of skim milk until light and frothy.
- Lightly brush a medium non-stick frying pan with 1 teaspoon of olive oil and heat over medium heat. Pour in the egg mixture and cook, stirring gently with a wooden spoon, for 3-4 minutes, or until the eggs are almost set. Remove from heat.
- Toast two English muffin halves. Place one muffin half on each plate. Top each with a small handful (approximately 1 cup) of rocket leaves.
- Divide the cooked egg mixture evenly between the two muffin halves.
- Top each with 1 tablespoon of fresh tarragon leaves and 30g (approximately 2 slices) of smoked salmon.
- Season generously with freshly ground black pepper.
- Top with the remaining English muffin halves and serve immediately.
- Enjoy with a glass (125ml) of skim milk, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
22g
Fat
9g
Carbs
9g
