Scrambled eggs with stremel salmon

Name: Scrambled eggs with stremel salmon
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 Eggs; 100 ml Milk; 7-10 Tbsp salt, pepper; 50 g Mung bean sprouts; 2 Spring onions; 2 stem(s) Mint; 3-4 Stem/s Coriander; 2 TABLESPOONS Oil; 200 g Strem salmon

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

8 Eggs
100 ml Milk
7-10 Tbsp salt, pepper
50 g Mung bean sprouts
2 Spring onions
2 stem(s) Mint
3-4 Stem/s Coriander
2 TABLESPOONS Oil
200 g Strem salmon

Directions

1
Whisk eggs and milk. Season with salt and pepper. Sort the sprouts, rinse and drain. Clean, wash and cut spring onions into rings. Wash herbs, shake dry and pluck.
2
Heat the oil in a large frying pan. Pour in the egg-milk mix and prepare scrambled eggs while stirring occasionally. Pluck the salmon and arrange on top with sprouts, spring onions and herbs. Serve with Sriracha sauce and lime juice.