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


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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Scrambled eggs with smoked salmon