Salmon and egg break­fast wrap

Your Chickens - - Feature | Recipe -


Prep: 5 mins Cook: 2 mins

2 large eggs, beaten 1 tbsp chopped fresh dill or chives A pinch of salt and freshly ground black pep­per A driz­zle of olive oil 2 tbsp fat free Greek yo­gurt A lit­tle grated zest and a squeeze of le­mon juice 40g smoked salmon, sliced into strips A hand­ful of wa­ter­cress, spinach and rocket leaf salad

1. In a jug beat the eggs, herb, salt and pep­per. Heat a non-stick fry­ing pan, add the oil and then pour in the eggs and cook for one minute or un­til the egg on the top has just set. 2. Flip over and cook for a fur­ther one minute un­til the base is golden. Trans­fer to a board to cool. 3. Mix the yo­gurt with the le­mon zest and juice and plenty of ground black pep­per. Scat­ter the smoked salmon over the egg wrap, top with the leaves and driz­zle over the yo­gurt mix. 4. Roll up the egg wrap and wrap in paper to serve.

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