Scrambled eggs with smoked salmon and avocado salsa

Cooking Eggs Scrambled eggs with smoked salmon and avocado salsa

Homemade avocado salsa and roasted cherry tomatoes make these scrambled eggs extra tasty.

Lables: Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C (180C fan-forced). Place tomatoes on a baking tray lined with baking paper. Liberally spray with oil. Roast for 10-12 minutes until very tender. Set aside to cool slightly.
  2. Meanwhile, combine lime juice, avocado, chives and salmon in a bowl. Season with pepper to taste. Toss to combine. Toast or grill bread until golden and keep warm in the oven.
  3. Whisk eggs, cream and a good pinch of salt in a bowl until combined. Heat butter in a large non-stick frying pan over medium heat. Pour in the eggs and swirl. Cook for 1 minute or until beginning to set. Using a wooden spoon, gently fold every 10 seconds for 1-2 minutes until almost set. (Eggs will continue cooking so ensure they are not fully set.) Remove pan from heat. If cooking in two batches, clean pan and repeat.
  4. Sprinkle pepper over scrambled eggs and serve with smoked salmon and avocado salsa, roasted tomatoes and toast.

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250g vine-ripened cherry tomatoes , divided into 6 portions
Olive oil cooking spray
1 tbsp lime juice
1 medium ripe avocado, diced
1 tsp chives, finely chopped
100g Coles Finest Smoked Tasmanian Salmon, trimmed, chopped
6 slices Coles Bakery Stone Baked White Sourdough Baguette, cut on the diagonal
12 Coles Free Range Eggs, room temperature
300ml Coles Simply Less Light Thickened Cream
60g butter

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Eggs
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