Smoked Salmon & Garlic Spinach Brekkie Sando
Tested by
Chef Corso
25
8.5 oz / 240 g per serving
Diary Free, Gluten Free, High Calorie, Low Weight
Ingredients
-
Coconut Oil - 4 TB / 100 g
-
Bread, your fav - 8 slices
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Smoked Salmon - 4 oz / 113 g
-
Spinach, fresh - 9 oz / 227 g
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Powdered Eggs - 4 TB / 35 g
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Water - 4 TB / 40 g
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Garlic/Pwdr Garlic - 2 cloves / 1/2 tsp / 3 g
-
Lemon - 1
Steps
1. Hydrate eggs. water + eggs.Stir. Sit 5 MIN
2.` TURN ON BURNER: MED HEAT
3. Add 2 TB coconut oil
4. Toast bread on both sides
5. while toasting, Chop garlic
6. when toasting done, Add 2 TB coconut oil
7. Add garlic. Cook 1-2 min
8. Add spinach. Cook 2-3 min until wilted
9. Add egg mixture. Stir. Cook 2-3 min until done
10. Squeeze juice of 1/2 lemon on mixture
11. Layer smoked salmon, egg/spinach mixture on toast
EAT & PACK IT OUT
