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track your foodScrambled Eggs On Toast With Smoked Salmon And Corn Salad Recipe
The Scrambled Eggs on Toast with Smoked Salmon and Corn Salad is a delightful and nutritious meal that perfectly combines protein-rich ingredients and fresh vegetables for a balance of flavor and health. This dish is designed to cater to a wide range of dietary needs and preferences, making it a versatile option for any meal of the day. Providing approximately 600 kcal per serving with a good balance of macros, it is not only satisfying but also aligned with health-conscious eating habits.
π Modern: Breakfast
- π₯ Calories 600kcal
- π Protein 25g
- π Carbs 75g
- π§ Fat 22g
π₯ Ingredients:
- whole wheat bread (70g)
- scrambled eggs (100g)
- sweetcorn (90g)
- smoked salmon (50g)
- shredded carrot (50g)
- shredded cabbage (35g)
- butter or oil (10g)
π³ How to cook (1 serving):
Prepare the Toast
Begin by toasting two slices of whole wheat bread to your liking. Use a small amount of butter or oil to get that perfect, crispy texture. Set aside.
Cook the Scrambled Eggs
In a bowl, whisk together two large eggs. Season with salt, pepper, and any herbs or spices you prefer. Cook the eggs in a non-stick pan over medium heat, stirring continuously until they're softly scrambled.
Prepare the Corn Salad
In a mixing bowl, combine 1/2 cup of sweetcorn, 1/2 cup of shredded carrot, and 1/2 cup of shredded cabbage. Toss the vegetables lightly. You can add a dressing of your choice or keep it simple with a sprinkle of salt and pepper.
Assemble the Dish
On a plate, lay down the toasted slices of whole wheat bread. Top each toast with the scrambled eggs and 2 slices of smoked salmon. Serve the corn salad on the side for a refreshing complement to the meal.
βοΈ Nutrition facts:
This dish is high in protein, essential for muscle repair and growth, and contains a good source of omega-3 fatty acids from the smoked salmon, which are vital for heart and brain health. The whole wheat bread and vegetables provide a healthy dose of dietary fiber, aiding in digestion and promoting a feeling of fullness. The meal is also rich in vitamins and minerals, including vitamin A from carrots, and vitamin C from cabbage.
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π₯ 700kcal β’ π 85g β’ π 35g β’ π§ 20g
π₯ 550kcal β’ π 70g β’ π 35g β’ π§ 23g
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