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Brunch Scramble & Salmon

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

324 kcal

Protein

:

13.3g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Fish
Cereals containing gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

½ carton(s)

Scrambled Egg Mix

100 grams

Smoked Salmon

(Contains: Fish)

6 unit(s)

Crumpet

(Contains: Cereals containing gluten)

200 grams

Asparagus

Nutritional information

Energy (kJ)1357 kJ

Energy (kcal)324 kcal

Fat1.6 g

of which saturates0.3 g

Carbohydrate60.9 g

of which sugars6 g

Dietary Fibre2.1 g

Protein13.3 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Cut the bottom 2cm off the asparagus stalks. Finely chop the chives (or snip them with scissors).

2

Heat a splash of oil in a medium frying pan on a medium high heat. When hot add the asparagus and season with a pinch of salt and pepper. cook until the asparagus begins to char on the outside, 3-4 minutes. Add a splash of water, cover with a lid, turn the heat down low and cook until the asparagus is tender, 2-3 minutes.Transfer to a plate and cover with foil.

3

Whilst the apsaragus cooks, shake the Scrambled Egg Carton. Put a splash of oil in a medium sauce pan on a medium low heat. When hot, add the scrambled egg mix. season with a pinch of salt and pepper. Using a wooden spoon or a spatula, stir the eggs until silky, slightly runny and a little under done. Remove from the hob, the heat in the pan will continue to cook the eggs to perfection. TIP:Lower the heat as you cook to avoid burning.

4

Toast your crumpets in your toaster if you have one. If not you can grill them for on high for 2-3 minutes until crisp and golden.

5

Share the crumpets between your plates. Top with the scrambled egg and layer over the smoked salmon. Serve the asparagus alongside and sprinkle the chives all over. Enjoy!

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