Smoked Salmon & Scrambled Egg Brunch Wraps
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 2 people
Estimated cost per serve is 11.1 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
2
Scrambled Eggs
- 4 eggs
- 70milliliter cream
- 1 pinch freshly ground black pepper (to taste)
- 2teaspoons butter
- 100grams fresh ricotta cheese, lightly beaten to soften using a spoon
- 1tablespoons lemon juice
- 1tablespoons olive oil
- 1teaspoons dill
- 1teaspoons flat leaf parsley
- 20grams unsalted butter
- 100grams button mushroom, sliced
- 150grams hot smoked salmon, flaked
- 1 Hass Avocado, cut in half
- 2 MISSION Original Super soft Wraps, heated on a grill plate just before serving
- 1 bunch Micro herbs (optional)
Method
Step 1 of 5
Combine lemon juice, olive oil, dill and parsley in a small bowl and season to taste with freshly ground black pepper and salt. Set aside.
Step 2 of 5
Melt butter in a small non-stick frying pan and add mushrooms. Cook over medium heat for 3-4 minutes or until mushrooms are just soft. Remove from heat and set aside.
Step 3 of 5
Meanwhile, whisk eggs, cream, and pepper together. Heat butter in a frying pan over medium heat until frothing then add the egg mixture. Cook the egg, not stirring but drawing the mixture from around the outer rim where it sets, towards the centre of the pan to allow the uncooked mixture to flow onto the hot pan. Continue moving the egg mixture occasionally until almost cooked through.
Step 4 of 5
To serve
Step 5 of 5
Divide scrambled egg between the 2 MISSION Original Super Soft wraps and top with a couple of dollops of ricotta. Top with flaked hot smoked salmon, mushrooms and ½ avocado. Drizzle with the lemon dressing and sprinkle with herbs. Fold wrap to enclose filling and serve immediately.
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