A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating.
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- 1Put the eggs into a pan and cover with cold water and bring to the boil and cook for 7 minutes or until hard-boiled and then peel and roughly chop the eggs.
- 2Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
- 3Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.
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Nutritional Facts for Corn and Salmon Eggs on Toast
Serving Size: 1 (85 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 77.2
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.9 g
- Cholesterol 95.8 mg
- Sodium 277.2 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 0.7 g
- Sugars 0.9 g
- Protein 6.3 g
The following items or measurements are not included: