English Muffin Topped With Tarragon Egg And Smoked Salmon

1. 1

   Put the eggs and milk in a small bowl and whisk well to combine.

2. 2

   Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.

3. 3

   Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.

4. 4

   Accompany the muffin with the milk, if you like.

5. 5

   If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.

* Per serving · 4 servings · Values may vary.

No additional tips available.