I ate these for breakfast, but they could easily be a snack, lunch, or evening meal! I threw a pile of watercress and spinach on top after I took the picture too. This meal provides a complete source of protein from the eggs, as well as omega 3 fatty acids from both the eggs and salmon, and a whole host of vitamins and minerals. It’s actually quite the power breakfast!
To serve 2 people;
- 5 eggs
- 4 spring onions
- A handful of garden cress
- 3-4 tbsp of full fat natural Greek yoghurt (I use Fage)
- 3 peppers (different colours)
- 3-4 vine cherry tomatoes
- Smoked salmon
Halve the peppers and deseed. Roast them in the oven at 200C for about 45 minutes.
Hard boil the eggs by bringing a pan of water to boil, then reducing to a simmer and adding the eggs. Put the timer on for around 6-7 minutes. Remove the eggs and plunge them into cold water. Remove the shells, place the eggs in a bowl and mash with a fork.
Slice the spring onions and add to the eggs.
Stir in the greek yoghurt and cress.
Once the peppers have cooled, lay a slice of smoked salmon on each pepper half. Top with a generous helping of the egg mix and cherry tomatoes.