Creamy Fish Pie With Salmon, Egg and Filo Pastry
Ingredients
Method
- Lightly beat the eggs with the cream and pesto. Heat the butter in a non-stick saucepan, when melted and bubbling add the egg mixture
- Cooking while stirring for 2 minutes or until just set
- Heat the ham in the same pan until becoming slightly crispy on the edges
- Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg
- Serve immediately
Tips & Hints:
- The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat - so be sure not to leave eggs in the pan for too long!
- Lightly beat the eggs with the cream and pesto. Heat the butter in a non-stick saucepan, when melted and bubbling add the egg mixture
- Cooking while stirring for 2 minutes or until just set
- Heat the ham in the same pan until becoming slightly crispy on the edges
- Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg
- Serve immediately
Tips & Hints:
- The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat - so be sure not to leave eggs in the pan for too long!
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