The finished recipe. Egg, Smoked Salmon and Gluten-Free ToastIngredients 1 to 6. 185 g Egg whites. 2, about 34 g Egg yolks (The two yolks are 109 kcal and 9 g of fat, most of the fat on the plate. Leaving them out is a genuinely different breakfast, which is the point of the article this meal came from.). 80 g Smoked salmon. 70 g Gluten-free bread (Gluten-free loaves run from roughly 200 to 300 kcal per 100 g. That single choice moves this breakfast between 479 and 549 kcal on identical weights.). 80 g Spinach. 120 g TomatoIngredients 7 to 9. To taste Black pepper. To taste Chives. A squeeze LemonStep 1. Wilt the spinach in a dry non-stick pan over medium heat, squeeze out any water and set it aside.Step 2. Whisk the egg whites with the two yolks and season with black pepper.Step 3. Pour into the same pan on a low heat, stirring slowly so the curds stay soft, folding the spinach back through just before they set.Step 4. Toast the gluten-free bread, slice the tomato and lay it over the toast with a pinch of salt and pepper.Step 5. Spoon the eggs alongside, drape the smoked salmon over the top, and finish with chopped chives and a squeeze of lemon.Step 6. No fat in the pan at any point. The 15 g in the finished plate is the yolks, the salmon and the bread.
Fuel8
