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Smoked Salmon and Scrambled Egg Parcel

Smoked Salmon and Scrambled Egg Parcel
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Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 3.3 (4 votes)
585 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 Mins
Cook:  5 Mins
Serves:  2
This tasty and easy to make recipe is a terrific breakfast or brunch idea for Mothers Day, Fathers Day, birthday or Valentines Day. Or simply spoil yourself with this delightful breakfast treat!

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Smoked Salmon and Scrambled Egg Parcel
Ingredients:
  1. Line two large ramekins with plastic wrap, squeeze a little lemon juice on top, and place the smoked salmon into the ramekins, covering the base and have the salmon hanging over the edges. Sprinkle with half the chopped dill
  2. Whisk the eggs, cream and seasoning together in a bowl
  3. Heat a non-stick frying pan and cook the eggs over low heat, stirring regularly until cooked to your liking
  4. Place eggs into the ramekins and fold smoked salmon over the edges to make a parcel
  5. Turn parcels on to plates, remove the plastic wrap and garnish with sprigs of dill. Serve with hot toast
Tips & Hints:
  • Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

Reviews for Smoked Salmon and Scrambled Egg Parcel

3.25
Average: 3.3 (4 votes)