Smoked Salmon, Prawn and Tobiko with Scrambled Egg

Easy, healthy and tasty breakfast ideas are always welcome with me. This posh twist on salmon and scrambled eggs is an occasional treat when I have some Tobiko in stock.

What is Tobiko?
Tobiko is flying fish roe. You will have seen it on the outside of a California roll, or in Gunkan Sushi. In its standard form it is an attractive bright orange colour and is slightly firmer than normal caviar. You can also get a green alternative that is marinated with wasabi if you seek a spicy kick!

Admittedly it is a little harder to get hold of Tobiko than normal caviar, but you should find it at any good Asian supermarket or online. I normally get mine from the fantastic Wing Yip supermarket in Manchester, England.

This recipe takes no time at all to prep and cook, so it’s ideal for a morning.

Ditch the confectionary cereal and fuel up for the day the right way!

Print Recipe
Smoked Salmon, Prawn and Tobiko with Scrambled Egg Yum
Prep Time 2 Minutes
Cook Time 5 Minutes
Servings
Person
Ingredients
Prep Time 2 Minutes
Cook Time 5 Minutes
Servings
Person
Ingredients
Instructions
  1. Add the butter to a pan, add the eggs and milk and season. Cook on a low heat and keep stirring to scramble the eggs.
  2. Shape the eggs in a large ramekin or pastry mould if desired. In the meantime add the spinach to the pan with a dash of oil for 1-2 minutes until it wilts
  3. Add the spinach to a plate. Top with the scrambled egg, salmon, prawns and Tobiko. Serve with some fresh Parsley and a drizzle of olive oil.

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