Chef Ray – Deluxe Scrambled Egg with Spinach and Salmon

A delicious and healthy meal that works as a great breakfast or a light lunch (or even dinner).

From: Bezzant, Niki; Single Serve In (Mar 17) Healthy Food Guide

Serves 1

  • oil spray
  • spring onion, finely slied
  • 1 small clove garlic, finely chopped or minced
  • 2 cups chopped spinach or silver beet leaves
  • eggs
  • ¼ cup trim milk
  • ¼ cup creamed corn
  • 1 tablespoon grated parmesan
  • black pepper, to season
  • 50g sliced smoked salmon
  • 1 tablespoon Greek-style yoghurt
  • 1 tablespoon chopped chives
  • 1 slice grainy bread, toasted, optional
  1. Heat a pan over a medium-low heat and spray with oil. Add spring onion and garlic and cook, stirring, for 1 minute. Add spinach and cook, stirring, for 2 minutes until wilted and tender. Remove spinach from pan and set aside; keep warm.
  2. Combine eggs, milk and creamed corn in a jug and mix together well. Spray pan with a little more oil and add egg mixture. Cook, stirring gently, until egg is just set. Add parmesan and mix gently. Season with pepper.
  3. Serve eggs with smoked salmon, spinach, yoghurt and chives. Serve with toast if desired.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

If you enjoyed this recipe here is one I published last year:

Chef Ray: Chickpea, Roasted Capsicum and Kumara


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