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English Muffin Topped With Tarragon Egg and Smoked Salmon

Created by ImPat on November 1, 2014

2 eggs (50 grams each)
1 tablespoon skim milk
2 English muffins (whole wheat, split toasted or 4 slices gluten free wholemeal bread)
15 grams rocket lettuce (1 cup baby leaves)

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.