Hot-smoked salmon scrambled eggs

For perfectly creamy scrambled eggs, stir in a dollop of Greek yoghurt just before serving.

Whisk eggs in a large bowl until smooth. Season. Discard salmon skin and coarsely flake.
Heat oil in a large non-stick frying pan over medium-high heat. Cook eggs, stirring, for 2-3 minutes or until almost set. Remove from heat. Add yoghurt and stir until combined and creamy.
Meanwhile, place spinach in a large microwave safe bowl. Season. Microwave, covered, for 2 minutes or until wilted.
Serve scrambled eggs on toast with spinach and salmon. Sprinkle with chives.

Source

8 eggs

185g pkt hot-smoked salmon

150g baby spinach

1 tbsp olive oil

1/2 cup Jalna Greek Natural Yoghourt

4 slices wholegrain bread, toasted

2 tbsp chopped chives

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