Smoked Salmon Protein Scramble Toast

Let's Cook

1. Step 1.

   Crack the 2 eggs into a bowl, add the 150 g egg whites, and whisk until the mixture is uniform and slightly frothy, about 30 seconds. Season with a generous grind of black pepper, then set the bowl near the stove.

2. Step 2.

   Place the 2 slices of wholegrain bread in a toaster and toast them to your preferred level of crispness. While the bread toasts, roughly chop the 50 g spinach and slice the 60 g tomato into wedges.

3. Step 3.

   Heat a non-stick pan over medium-low heat and add the chopped spinach. Pour the egg mixture over the spinach and let it set for about 20 seconds before stirring gently with a spatula, folding the cooked curds from the edges toward the center.

4. Step 4.

   Continue cooking the scramble over medium-low heat, stirring occasionally, for 3 to 4 minutes, until the eggs are just set but still glossy and soft — avoid overcooking so they stay creamy. If the pan looks dry, lower the heat rather than adding oil.

5. Step 5.

   Just before the eggs finish, fold the 70 g smoked salmon into the scramble in gentle flakes and stir for 20 to 30 seconds, only until the salmon is warmed through and evenly distributed. Remove the pan from the heat immediately.

6. Step 6.

   Arrange the toasted bread on a plate and spoon the salmon and spinach scramble over the slices. Serve alongside the tomato wedges with a squeeze of lemon over the eggs and tomato, adding extra black pepper to taste.