ENGLISH MUFFIN TOPPED WITH TARRAGON EGG AND SMOKED SALMON
A suggested breakfast from Australian BH&G Diabetic Living. Suggested you drink a glass (125ml) of skim milk with it.
Provided by ImPat
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put the eggs and milk in a small bowl and whisk well to combine.
- Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
- Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
- Accompany the muffin with the milk, if you like.
- If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.
Nutrition Facts : Calories 229.2, Fat 6.8, SaturatedFat 1.9, Cholesterol 188.4, Sodium 397.6, Carbohydrate 28.9, Fiber 4.7, Sugar 5.7, Protein 14.9
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