Salmon Scramble on Rye

Ingredients

• Eggs3 pcs
• Salmon fillet60 g
• Baby spinach50 g
• Wholegrain bread50 g
• Lemons15 g

Method

1. 1Soft-scramble the eggsSoft-scramble the eggs over gentle heat.
2. 2Flake the salmon throughFlake the salmon through at the end so it stays silky.
3. 3Serve on rye with lemonServe on toasted rye with spinach and a squeeze of lemon.

Why this recipe works

Flaking the salmon through the eggs at the very end keeps it silky rather than dry, and its fat carries through the soft scramble instead of sitting on top. Rye toast is sturdy enough to take the weight, and the lemon cuts the richness so the plate stays bright. A weekend-feeling breakfast that still comes together in about twelve minutes.

Prep, storage & reheating

• Scramble over gentle heat and stop while the curds are still loose — the residual heat plus the salmon will finish the eggs on the way to the plate.
• Squeeze the lemon over at the table rather than into the pan; added early, the acid dulls both the eggs and the salmon.

Cook this to order. Eggs and cooked fish are both poor candidates for holding, so avoid preparing it in advance. Any leftovers should be cooled promptly, refrigerated covered, and either eaten cold or reheated once until piping hot throughout.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

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