Smoked Salmon & Scrambled Eggs with Mushrooms and Kale on Rye Bread

Today we fancied a ‘reset breakfast’ to kick start our healthy eating again as we had overindulged a little in Cornwall, and this seemed like the perfect way! What is your go-to ‘reset breakfast’?

For the little one we omitted the smoked salmon, and didn’t add any salt to the eggs.

Ingredients (serves 2 and a baby):

4 eggs, beaten with a splash of milk

50g Kale, massaged in a teaspoon of olive oil

100g Button Mushrooms

2 slices of Rye Bread, toasted with a little butter

50g Soaked Salmon

Half a lime

Teaspoon chopped chives

Method:

Beat the eggs and add to a frying pan and start stirring. Cook to your preferred taste, but for babies less than a year old ensure that it is cooked all of the way through.

Meanwhile, pop the rye bread in the toaster, and heat the mushrooms in another small saucepan. Then massage the kale until soft, and squeeze over half the lime juice. Top with some chives.

Once it is all cooked, plate it all up, and enjoy!

Love,

Natalie x

 

 

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