Corn and Salmon Eggs on Toast |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating. Ingredients:
2 eggs |
125 g canned corn kernels (40z drained) |
50 g smoked salmon (1 2/3 oz chopped) |
1 spring onion (scallion sliced) |
2 chives (fresh snipped) |
salt |
fresh ground black pepper |
4 slices grain bread (dense such as cape seed bread) |
3 tablespoons low-fat ricotta cheese |
2 teaspoons capers |
Directions:
1. Put the eggs into a pan and cover with cold water and bring to the boil and cook for 7 minutes or until hard-boiled and then peel and roughly chop the eggs.
2. Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
3. Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.
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