- 6 eggs
- 60 ml cream
- 40 g butter
- 150 g baby spinach
- 4 thick slices brioche, toasted 100 g smoked salmon, slices
- 1 tbsp dill, chopped
1. In a large jug, whisk eggs and cream together.
2. Season to taste.
3. Melt half the butter in a medium frying pan on medium. Sauté spinach 1 - 2 minutes, until just wilted. Transfer to a colander. Wipe pan clean.
4. Melt remaining butter in pan. Add egg mixture, gently stirring set edges over with a spatula, until just set. Top each piece of brioche toast with quarter spinach, eggs and smoked salmon slices. Sprinkle with dill and serve.
Thinly sliced ham can be used instead of salmon.