Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

Scrambled Eggs with Spinach and Smoked Salmon Recipe

Breakfast has never been as healthy and tasty as Flora's scrambled eggs with smoked salmon. Starting your day off with this type of meal is a solid step towards a balanced lifestyle and heart healthy diet.
  • 10 minutes
  • Prep time10 minutes
  • 2 portions
recipe image Scrambled Eggs with Spinach and Smoked Salmon Recipe

Ingredients

  • 2 slices smoked salmon about 35 g each
  • 4 tsp Flora ProActiv buttery spread
  • 4 eggs
  • 400 grams fresh spinach
  • 500 grams new potatoes peeled
  • 1/2 tbsp olive oil
  • extra: double boiler or bowl over a pan with boiling water

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Cut 1 slice of salmon into small pieces. Place into a small bowl and mix with the Flora ProActiv and black pepper to taste. Halve the other slice of salmon.
      2. Peel the potatoes and cook them for about 10 minutes in boiling water until they are done.
      3. Meanwhile, heat a large saucepan with a heavy bottom and pour in the oil. Beat the eggs, season with black pepper and pour them into the saucepan.
      4. Cook over a low heat, stirring all the time, until almost set. Add ¼ of the spinach and keep stirring until it has wilted. Remove the pan from the heat, stir in the salmon mixture and adjust the seasoning. Set aside and keep warm.
      5. Quickly stir-fry the remaining spinach in a frying pan until wilted.
      6. Place the halved salmon slices on 2 plates, spoon the scrambled eggs on top and serve immediately. Serve with the boiled potatoes and extra spinach on the side.