Cumin-spiced scrambled eggs with smoked salmon
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cumin seeds transform these scrambled eggs into something special that's perfect for brunch.
Ingredients
Eschalot(s)
2 whole, banana variety, finely chopped
Egg(s)
8 medium
Skim milk
⅓ cup(s), (80ml)
Cumin seeds
2 tsp, toasted
Garlic
2 clove(s), crushed
Wholemeal pita bread
220 g, (Buy 4 x 55g)
Smoked salmon
160 g, sliced
Fresh coriander
1 tbs, leaves to serve
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 3/4 of the eschalots, stirring, for 3-4 minutes or until softened.
2
Meanwhile, whisk eggs and milk in a jug with cumin and garlic. Season with salt and pepper. Pour into pan and cook, stirring, for 3-4 minutes or until softly scrambled. Remove pan from heat.
3
Serve flatbreads topped with scrambled eggs and smoked salmon. Garnish with coriander, lemon wedges and remaining eschalots.
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