Photo: Daderot, Wikimedia Commons, CC0

Salmon Breakfast Plate with Eggs and Rye

Name: Salmon Breakfast Plate with Eggs and Rye
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: North American
Ingredients: 1 can pink salmon, drained; 4 large eggs; 2 slices whole wheat bread, rye; 120 g English cucumber; 60 g radishes; 3¼ tbsp fresh dill; 2 tsp lemon juice; 60 g plain 0% Greek yogurt

A Nordic-style breakfast plate of flaked salmon, soft-boiled eggs, cucumber, radish, dill and rye toast. Omega-3s and protein to start the day.

382calories

40 gprotein
20 gcarbs
15 gfat
3 gfibre

per serving

Prep: 10 min
Cook: 10 min
Serves: 2
Cost: $3.67/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Bring a small pot of water to a boil over high heat.
Lower the eggs in gently with a spoon and boil for 7 minutes for jammy yolks.
Move the eggs to ice water for 3 minutes, then peel and halve them.
Drain and flake the salmon. Slice the cucumber and radishes. Toast the rye bread.
Mix the Greek yogurt with the chopped dill and lemon juice.
Arrange the salmon, eggs, vegetables and toast on plates with the dill yogurt.