Corn and Salmon Eggs on Toast

"A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating."
 
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Ready In:
12mins
Ingredients:
10
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

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