Posted on April 19, 2016 by Jenny Cromack

Some mornings when I need to be out the house for 5:15am I only want to eat a small breakfast at that time. So on these mornings when I might need a more substantial breakfast later or need to eat after I train so I often prepare my health brunch on the go. One of my favourite things is scrambled eggs with mushroom, tomatoes and smoked salmon with avocado salad. It’s really quick and easy to make, making it ideal to make the night before or even in the morning. This yummy, healthy brunch is a great source of protein and good fats and the bonus is its also great for lunch or dinner so there really is no excuse not to make a quick, healthy and nutritious meal.

Ingredients

• smoked salmon – 2 slices
• tomatoes x 6
• mushrooms  x 5
• avocado – half
• 3 eggs
• knob of organic grass fed butter
• splash of milk
• pinch pepper
• little garlic
• pinch of mixed herbs

Method

In a pan on a moderately low heat. Add the small amount of butter, let it melt and then swirl it around the bottom of the pan.

At the same time chop up your mushrooms and throw them in the pan with the butter and give it another swirl to coat them in it.

Crack your eggs into a large bowl add the pepper, garlic and herb and beat them well with a fork. Use a whisk for really fluffy scrambled eggs. Pour in your milk and beat again until it’s frothy.

Stir your chopped tomatoes and mushrooms and then pour the egg mixture over the top.

Leave for around 20 seconds to set before using a spatula or wooden spoon to go across the pan horizontally, starting from the top and then working down to the bottom. Leave for another 20 seconds and go across the pan the opposite way. This makes for much thicker scrambled eggs than stirring.

Serve with the avocado and smoked salmon for a super healthy brunch on the go!