Conga Foods

Smoked Salmon with Scrambled Eggs


  • 4 eggs
  • 2 tbs skim milk
  • 1 tbs chives, finely chopped
  • Extra virgin olive oil
  • 2 brioche buns split open
  • 50g Ocean Blue Smoked Salmon
  • 1 cup baby spinach
  • Salt and pepper


Whisk eggs, milk, chives, salt, and pepper in a jug until small bubbles appear.

Heat a small non-stick fry pan over medium heat. Reduce temp to low and add a splash of olive oil. Whisk egg mixture again before pouring into pan. As the egg mixture begins to set, stir gently with a wooden spoon, tilt in pan to allow uncooked egg to meet the base. Cook until eggs form a creamy curd. Remove from pan immediately.

Top one half of a brioche bun with scrambled eggs, salmon, and spinach. Season to taste.

Serves: 2

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