2 Serves
7 Mins
In a small bowl, whisk the eggs with a pinch of salt and black pepper until well combined.
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Vitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
106 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
307 mg / 4,700 mgSodium
787 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
502 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Place the bread slices in the toaster and toast until golden brown.
Melt the butter in a frying pan over medium heat. Add the beaten eggs and cook, stirring occasionally with a spatula, until the eggs are soft and set.
Arrange the toasted bread on a platter, top each slice with smoked salmon, and divide the scrambled eggs evenly over the top.
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