• 1 Slice Biona Rye Bread
  • Handful Rocket
  • 1 Chilli (diced)
  • 2 Eggs
  • Pinch Sea Salt
  • Pinch Black Pepper
  • 70g Smoked Salmon
  • 30g Feta


  • Toast the slice of rye bread.
  • In a frying pan on a medium heat wilt the rocket and cooked half the diced chilli.
  • Whisk the two eggs together with a little salt, pepper and chilli flakes if you fancy some more heat.
  • Add the Whisked eggs to the pan, stir and cook to desired texture.
  • Place rye toast on a plate top with chilli scramble, smoked salmon, crumbled feta, and the remaining diced chilli.

Protein: 39.5g

Carbs: 29.1g

Fat: 12.3g

Calories: 481.7

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