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Salmon scramble on English muffins
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½ tbsp oil
1 (of a pack of 4) frozen essential Waitrose Wild Alaskan Pink Salmon Fillet, defrosted
2 essential Waitrose British Free Range Eggs, beaten
1 tbsp essential Waitrose Italian Mascarpone
50g essential Waitrose Spinach, wilted
1 essential Waitrose Muffin, halved and toasted
1. Heat the oil in a small frying pan and fry the salmon for 4 minutes until cooked throughout, turning once halfway through. Remove from the pan and set aside.
2. Whisk the eggs and mascarpone together and add to the pan. Cook for 1–2 minutes, stirring until lightly scrambled. Flake the salmon, stir into the egg and season.
3. Place the spinach on the muffin and top with the salmon scramble.
Typical values per serving:
This recipe was first published in May 2013.