Corn and Salmon Eggs on Toast
Recipe: #16038
November 20, 2014
Categories: Breakfast, Salmon, Eggs, Corn, 5-Minute Prep, Brunch, Diabetic, Heart Healthy, Low Glycemic, more
"A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (91.3 g)
- Calories 232.9
- Total Fat - 5.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 107.1 mg
- Sodium - 244.4 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 5.1 g
- Sugars - 0.7 g
- Protein - 10.6 g
- Calcium - 97.1 mg
- Iron - 2.4 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put the eggs into a pan and cover with cold water and bring to the boil and cook for 7 minutes or until hard-boiled and then peel and roughly chop the eggs.
Step 2
Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
Step 3
Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.
Tips
No special items needed.
0 Reviews
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