Ingredients


8 midi vine tomatoes, halved

Olive oil

3 large free-range eggs

35g/1¼oz smoked salmon, roughly chopped

1 tbsp chopped chives

25g/1oz fresh watercress, to serve

freshly ground black pepper













Method


Season the tomatoes with pepper. Heat a pan with cooking olive oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.

Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.

Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.

Divide the tomatoes between two plates and serve with the scrambled eggs and watercress.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Scrambled eggs with smoked salmon