Smoked Salmon with Scrambled Eggs


4 eggs
2 tbs skim milk
1 tbs chives, finely chopped
Extra virgin olive oil
2 brioche buns split open
50g Ocean Blue Smoked Salmon
1 cup baby spinach
Salt and pepper


Whisk eggs, milk, chives, salt, and pepper in a jug until small bubbles appear.

Heat a small non-stick fry pan over medium heat. Reduce temp to low and add a splash of olive oil. Whisk egg mixture again before pouring into pan. As the egg mixture begins to set, stir gently with a wooden spoon, tilt in pan to allow uncooked egg to meet the base. Cook until eggs form a creamy curd. Remove from pan immediately.

Top one half of a brioche bun with scrambled eggs, salmon, and spinach. Season to taste.