Ingredients for English Muffin Topped With Tarragon Egg And Smoked Salmon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this English Muffin Topped With Tarragon Egg And Smoked Salmon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
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