English Muffin Topped With Tarragon Egg and Smoked Salmon
"A suggested breakfast from Australian BH&G Diabetic Living. Suggested you drink a glass (125ml) of skim milk with it."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (180.1 g)
- Calories 652.1
- Total Fat - 40.9 g
- Saturated Fat - 11.4 g
- Cholesterol - 51.3 mg
- Sodium - 474.7 mg
- Total Carbohydrate - 62.6 g
- Dietary Fiber - 1.7 g
- Sugars - 37.7 g
- Protein - 8.4 g
- Calcium - 80.4 mg
- Iron - 2.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put the eggs and milk in a small bowl and whisk well to combine.
Step 2
Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
Step 3
Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
Step 4
Accompany the muffin with the skim milk, if you like.
Step 5
If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.
Tips
No special items needed.
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