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Corn and Salmon Eggs on Toast

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“A breakfast dish from a her low GI cookbook. Times estimated. Given a low GI rating.”
READY IN:
12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the eggs into a pan and cover with cold water and bring to the boil and cook for 7 minutes or until hard-boiled and then peel and roughly chop the eggs.
  2. Combine the chopped eggs with the corn, salmon, spring onion and chives and season with the salt and pepper.
  3. Toast the bread and spread with the combined ricotta and capers and pile the egg mixture on top and serve.

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