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    You are in: Home / Australian / Corn and Salmon Eggs on Toast Recipe
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    Corn and Salmon Eggs on Toast

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    5 mins

    7 mins

    I'mPat's Note:

    A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put 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.
    2. 2
      Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
    3. 3
      Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.

    Ratings & Reviews:

    • on February 24, 2013

      55

      First of all I doubled the recipe (and added an extra egg) because I didnt think it would be enough for five. My son refused to eat it and there were still no leftovers. The other change I made was the fact that somewhere between the store and the house a loaf of bread disappeared so we ate it on crackers instead of toast. It deserved more than 5 stars!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    37%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.9 g
    4%
    Cholesterol 95.8 mg
    31%
    Sodium 277.2 mg
    11%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.9 g
    3%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    chives

    grain bread

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