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R4
SMOKED SALMON CREAMED
SCRAMBLED EGGS
Serves 2
4 x 60g eggs
½ cup thickened cream
Freshly ground black pepper, to taste
2 tablespoons butter
150g smoked salmon, roughly chopped
2 tablespoons chives, finely chopped
1. Place eggs and cream in the small mixing
bowl and beat on Speed 2 until light and fluffy.
Season with pepper.
2. Melt butter in frypan. Pour egg mixture into
hot pan and stir until mixture has thickened
slightly.
3. Stir in chopped salmon and cook until eggs are
set.
Serve hot with buttered toast and garnished with
chives.
SPINACH, EGG & BACON PIE
Serves 6
½ quantity Rough Puff Pastry (Page R9)
1 onion, finely chopped
1 cup bacon, chopped
1 cup baby spinach, roughly chopped
6 x 60g eggs
Salt and pepper, to taste
1. Roll out sufficient pastry on a lightly floured
board to line deep 20cm x 30cm lamington
pan. Do not prick the pastry.
2. Blind bake * in a hot oven 200ºC for 10-15
minutes. Remove blind baking material and
allow pastry to cool.
3. Sprinkle onion, bacon and spinach evenly over
pastry case.
4. Place eggs in the small bowl and beat on
Speed 3 until light and creamy.
5. Carefully pour beaten eggs into the prepared
pastry case.
6. Bake in a moderately hot oven 200ºC for 40
minutes or until set and golden brown.
Serve hot or cold, cut into squares.
*Blind baking
Loosely cover the pastry with baking paper than
pour in sufficient dried lentils or rice to hold the
paper in place. This is to stop the pastry rising in
the first baking. Retain the dried lentils or rice for
future blind baking use.
Eggs