Smoked Salmon Scramble
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 tomatoes, about 115 g/4 oz each 55 g/2 oz smoked salmon pieces 2 eggs 1 egg white 1 tbsp water pepper 1 tbsp snipped fresh chives, for sprinkling.
1 Preheat the grill to high and line the grill rack with foil. Cut the tomatoes in half and scoop out the flesh and seeds. Chop the flesh finely then place in a sieve to allow the excess liquid to drain away 2 Cut the smoked salmon into small pieces. In a separate bowl, beat the eggs, egg white and water, with pepper to taste. Heat a non-stick small saucepan and when hot, add the beaten egg. Cook for 1 minute, stirring constantly, then stir in the drained tomato flesh and the smoked salmon. Continue to cook, stirring for 3-4 minutes, or until the eggs are set to personal preference. 3 Meanwhile, place the halved tomatoes on the grill rack and grill for 2 minutes. When the egg mixture is set, use to fill the warm tomato shells. Sprinkle with snipped chives and serve two tomato cups per person,
calories per portion 92