Pastry Wrapped Scrambled Eggs With Smoked Salmon – a delicious recipe with eggs, dill, goat cheese, cheddar cheese, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Beat the eggs in large bowl well.", "Add chopped dill, the cheeses and salt and pepper to taste.", "Heat oil or butter in heavy skillet and cook eggs gently until just set. Remove to a shallow dish and cool, refrigerated and uncovered.", "Roll pastry on lightly floured surface until thin, approximately 12"" by 16"". Mound center length wise with the chilled eggs leaving as much border as possible on all four sides. Fold over short sides first then fold one long side and roll to close. Place on baking sheet seam side down. Egg wash the pastry just before baking with the beaten egg white.", "Bake in a 400 degree preheated oven for approximately 45 to 50 minutes. Pastry should be golden brown. Let rest for 2 minutes, then slice into 10 portions. Top each slice with the salmon and garnish with a sprig of dill if you desire."]
1407
kcal
Calories
101
g
Fat
4
g
Carbs
116
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 eggs, 1/2 bunch fresh dill chopped, 4 ounces soft goat cheese crumbled, 6 ounces shredded cheddar cheese, and more.
Yes, Pastry Wrapped Scrambled Eggs With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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