Scrambled Egg with Spinach, Guacamole and Salmon

Scrambled Egg with Spinach, Guacamole and Salmon
(Adapted from WW Egg and Avocado Toasts with Smoked Salmon, p161)


Ingredients:

1 Slice of multi-grain bread
Olive oil
1 Egg
1 Can salmon, drained
4 TB frozen spinach
2 TB Guacamole, from a jar
Paprika
Ground black pepper
Parmesan cheese

Note, there will be leftover mixture.


Process:

Toast bread in skillet, first.

Wow! I toasted my bread differently this time.

I used a quarter of a clean cloth napkin, I had cut into four pieces. I don't use paper towels. I poured a small dollop of olive oil onto the cloth and smeared the skillet bottom with the cloth to spread the oil in a thin layer.

I set the hot plate on 2 which is medium-low heat and toasted the bread on both sides and it came out evenly browned and not overly oily.

I thank Yasmeen for this tip.

 

Place toast on plate.
Microwave frozen spinach in a small covered dish on high for about 3 minutes.
Add a dollop of olive oil to the skillet.
Crack the egg into the skillet, add spinach and guacamole.
Scramble mixture until egg is cooked.
Top toast with layer of egg/spinach/guacamole mixture.
Add about 2 TBs of salmon on to top layer.
Sprinkle paprika, ground black pepper and Parmesan cheese over toppings.

This was delicious. I think it is partly because I used olive oil to make the toast, and the guacamole and salmon added a lot of flavor.

Updated: 12/17/18