Smoked Salmon & Jalapeno Scrambled Eggs
*200g tassal pure tasmania smoked atlantic salmon
* 6 eggs
* 1/2 cup cream
* 40g butter
* 20g jalapeno peppers, chopped
* 100g baby spinach leaves
* 1 turkish bread loaf, cut into 4 pieces
Whisk together the eggs and cream until well combined and season with salt and pepper and fold through the jalapeno peppers. Heat half of the butter in a non-stick pan on a medium heat until melted. Add the spinach leaves to the pan and cook until spinach has wilted. Set aside and keep warm.
Heat the remaining butter in the pan and pour the egg mixture into the pan and stir gently until the egg mixture is thick and shiny. Arrange the spinach on individual serving plates and top with a portion of jalapeno eggs. Fold 2 slices of smoked salmon decoratively over the eggs. Serve hot with warm or toasted Turkish bread.
Tassal Tip:In place of jalapeno peppers try semi dried tomatoes, char-grilled capsicum or artichoke hearts.