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How to make Scrambled eggs with smoked salmon and avocado salsa

Yield = 6
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 250g vine-ripened cherry tomatoes (on stem), divided into 6 portions
  • Olive oil cooking spray
  • 1 tablespoon lime juice
  • 1 medium ripe avocado, diced
  • 1 teaspoon chives, finely chopped
  • 100g Coles Finest Smoked Tasmanian Salmon, trimmed, chopped
  • 6 slices Coles Bakery Stone Baked White Sourdough Baguette, cut on the diagonal
  • 12 Coles Free Range Eggs, room temperature
  • 300ml Coles Simply Less Light Thickened Cream
  • 60g butter

Method

  • Step 1 Preheat oven to 200C (180C fan-forced). Place tomatoes on a baking tray lined with baking paper. Liberally spray with oil. Roast for 10-12 minutes until very tender. Set aside to cool slightly.
  • Step 2 Meanwhile, combine lime juice, avocado, chives and salmon in a bowl. Season with pepper to taste. Toss to combine. Toast or grill bread until golden and keep warm in the oven.
  • Step 3 Whisk eggs, cream and a good pinch of salt in a bowl until combined. Heat butter in a large non-stick frying pan over medium heat. Pour in the eggs and swirl. Cook for 1 minute or until beginning to set. Using a wooden spoon, gently fold every 10 seconds for 1-2 minutes until almost set. (Eggs will continue cooking so ensure they are not fully set.) Remove pan from heat. If cooking in two batches, clean pan and repeat.
  • Step 4 Sprinkle pepper over scrambled eggs and serve with smoked salmon and avocado salsa, roasted tomatoes and toast.