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What every Mum deserves is a great way to start the day. Forget greasy fry-ups; this is a beautifully light alternative. Any bread will do, but rye gives a nutty edge.
Servings 4
Calories 385 kcal
Prep Time15 mins
Cook Time5 mins
Total Time20 mins

Ingredients
 

  • 4 slices rye bread, lightly toasted
  • 55 g softened unsalted butter
  • 200 g smoked salmon (4 x 50g portions)
  • 4 medium free-range eggs
  • 500 g low-fat natural yoghurt
  • 2 pots fresh chives, chopped
  • freshly milled black pepper
  • 1 fresh lime, quartered
  • salt
  • dash of white wine vinegar

Instructions
 

  • Place a small pan of water on the hob and add a little salt and 2 tsp vinegar. Bring to the boil.
  • Place the lightly toasted rye bread on four warm plates, butter the bread well. Top with the smoked salmon.
  • Once the water boils, break the four eggs in gently, then bring back to the boil and turn down the heat to simmer.
  • Cook for 2-3 minutes maximum, or until the whites are set.
  • Once cooked, drain well and place onto the four smoked salmon rye bread.
  • Mix the yoghurt with the chives and spoon evenly over the four plates.
  • Sprinkle with black pepper and serve with a wedge of fresh lime.
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Nutrition Facts
Mother's Day Breakfast with a Twist
Amount per Serving
Calories
385
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
221
mg
74
%
Sodium
 
804
mg
35
%
Potassium
 
422
mg
12
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Egg
Cuisine British, ITV This Morning, Spring
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