Scrambled eggs on toast with smoked salmon & spinach

Recipe Image

Total Time:    10 minutes

Nutritional per serving
Calories: 323 kcal
Fat: 17 g
Protein: 34 g
Carbohydrates: 21 g

This breakfast is of quality, relatively low in calories and delivers a good macronutrient balance with plenty of protein and complex carbs to help kick start your day.


  • 1 slice wholewheat bread
  • Light cheese spread
  • 1 medium sized egg, 2 egg whites
  • 25ml skimmed milk
  • Handful baby leaf spinach, chopped
  • 50g smoked salmon, diced
  • Freshly ground black pepper


  1. Add the egg, the egg whites and the skimmed milk to a small bowl and whisk until mixed thoroughly.
  2. Gently heat a non-stick saucepan for 1-2 minutes, add the egg mix and stir constantly with a wooden spatula, raising the heat slightly.
  3. Keep stirring, ensuring that the egg doesn’t stick to the pan, until the eggs are starting to cook and are no longer runny.
  4. As the eggs are close to being cooked, start toasting the bread and add the spinach to the pan, stirring constantly.
  5. Once thoroughly mixed, add the smoked salmon to the pan, stirring until mixed.
  6. Cook the eggs to your preference then add to a plate, add the toast once its ready then spread a thin layer of light cheese spread onto the toast and season to taste with freshly ground black pepper.

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