Cumin-spiced scrambled eggs with smoked salmon
4
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
Calorie controlled cooking spray
4 spray(s)
Shallots
2 medium, banana shallots, finely chopped
Egg, whole, raw
8 medium, raw
Skimmed Milk
4 tablespoon(s)
Cumin seeds
2 teaspoon(s), level
Garlic
2 clove(s), crushed
Multiseed flatbreads
4 individual
Smoked salmon
160 g
Coriander, fresh
1 teaspoon(s), to serve
Instructions
1
Lightly mist a large nonstick frying pan with cooking spray and set over a medium heat. Add most of the shallots and cook for 3-4 minutes until softened but not coloured.
2
Meanwhile, whisk the eggs and milk in a jug with the cumin and garlic. Pour into the frying pan and cook, stirring, for 3-4 minutes until softly scrambled. Remove the pan from the heat.
3
Toast the flatbreads and divide between plates. Top with the scrambled eggs and smoked salmon. Serve garnished with the coriander and lemon wedges, the remaining shallots and a sprinkling of freshly ground black pepper.
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