Tumeric Scrambled Eggs & Smoked Salmon On Toast
Tumeric Scrambled Eggs & Smoked Salmon On Toast

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tumeric scrambled eggs & smoked salmon on toast. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Tumeric Scrambled Eggs & Smoked Salmon On Toast is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Tumeric Scrambled Eggs & Smoked Salmon On Toast is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have tumeric scrambled eggs & smoked salmon on toast using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tumeric Scrambled Eggs & Smoked Salmon On Toast:
  1. Prepare 50 g smoked salmon,
  2. Make ready 1 slice wholemeal bread,
  3. Take 2 medium-large eggs, beaten,
  4. Take 1 spring onion, cut into fine rings,
  5. Prepare 1/2 tbsp avocado oil mayo,
  6. Make ready 1/2 a fresh lemon,
  7. Take 1 generous pinch of tumeric,
  8. Make ready 1 small pinch of red chilli flakes,
  9. Prepare 1 tiny pinch nigella seeds,
  10. Make ready Salt and pepper to season
  11. Get Spray vegetable/sunflower oil
Steps to make Tumeric Scrambled Eggs & Smoked Salmon On Toast:
  1. Heat a small saucepan up over a medium low heat and spray the base liberally with cooking spray oil. Combine the tumeric with the beaten eggs and combine until there's no lumps. Once warm, add the beaten eggs to the saucepan and season with a little pepper and a tiny pinch of chilli flakes. Stir well with a rubber spatula ensuring none catches to the sides of the pan. Add the bread to your toaster now.
  2. As soon as the eggs begin to clump a little remove from the heat and continue to stir quickly. They should be soft and silky. Scrape the eggs to a heap on the side of the saucepan and set aside, the heat left in the pan will finish cooking the eggs and keep it warm until the toast is ready.
  3. When the toast it ready, spread over the avocado mayo in a thin layer. Then add half the spring onion to the eggs and fold them gently through. Season with salt. Top the toast with the eggs. Add the smoked salmon slices, sprinkle over the remaining spring onions, a pinch of chilli flakes and the nigella seeds.
  4. Squeeze over some fresh lemon juice, and serve! Enjoy. :)

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