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Cumin-spiced scrambled eggs with smoked salmon

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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