Eggs are both healthy and versatile!
Egg, whole, raw
6 medium, raw
Brown Rice, dry
250 g, brown or wild
Peas, fresh, boiled
Red Salmon, canned
418 g, tin, boned and flaked
4 sprig(s), fresh, chopped, to garnish
- Place the eggs in a small pan and cover with cold water. Bring to the boil and simmer for 7 mins. Drain, then run the eggs under cold water until cool enough to handle, tap the shells and remove. Cut the eggs into quarters.
- Meanwhile, cook the rice according to packet instructions.
- To serve, gently mix everything together and divide between four plates. Scatter over chopped parsley and serve with lemon wedges.