Smoked Salmon & Jalapeno Scrambled Eggs
200g Tassal Quick & Healthy Tasmanian
½ cup cream
20g Jalapeno peppers, chopped
100g baby spinach leaves
1 Turkish bread loaf, cut into 4 pieces
Whisk together the eggs and cream until well combined and season with salt and pepper, then fold through Jalapeno peppers. Heat half of the butter in a non-stick pan on a medium heat until melted. Add the spinach leaves to the pan and cook until wilted. Set aside and keep warm. Heat the remaining butter in the pan and pour the egg mixture into the pan, stirring gently until the egg mixture is thick and shiny. Arrange the spinach on individual serving plates and top with a portion of Jalapeno eggs. Fold 2 slices of smoked salmon decoratively over the eggs. Serve hot with warm or toasted Turkish bread.