Salmon, egg & spinach are the perfect trio to add a little bit more verity to your breakfast. For me the weekend is all about adding this extra oomph to your first meal of the day that will set you in a good mood for the rest of the day!
When I was in the Nordic bakery in London I have seen that that are serving a verity of open sandwiches on a round slice of rye bread. It was a mix of creme cheese, salmon, gherkin and different pickles. I decided to turn it into a breakfast smorrebrod that you can easily eat in bed with no mess, that is obviously if you are lucky enough to have someone to make it for you.
You can use any rye bread but the round one can be found in Asda in a brown and granary bread selection shelf. I’m also using one medium size egg per smorrebrod.
Ingredients for 2 portions:
2 medium size free range eggs (bought in Asda case of 6 for £0.69)
2 handfuls of spinach (bought in Lidl for £0.89 per bag)
2 slices of smoked salmon (bought in Lidl 200g for £2,29)
2 slices of rye bread (bought in Asda for £1)
1 tablespoon of olive oil
1 slice of lemon for garnish
1. Splash some olive oil in a pan and wilt the spinach.
2. Whisk the eggs with some pepper and pour on to the pan constantly stirring until cooked but still soft scrambled egg.
3. Place on top of the rye bread then add salmon and garnish