Corn and Salmon Eggs on Toast
Created by ImPat on November 20, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 7m
- Recipe #16038
Ingredients
- 2 large eggs
- 125 grams cooked corn kernels (canned, 40z drained)
- 50 grams smoked salmon (1 2/3 oz chopped)
- 1 spring onion (scallion sliced)
- 2 chives (fresh snipped)
- Salt
- Fresh ground black pepper
- 4 whole grain bread slices (dense such as cape seed bread)
- 3 tablespoons low-fat ricotta cheese
- 2 teaspoons capers
How to Make
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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.
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Step 2: Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
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Step 3: Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.
Nutritional Facts
- 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