- prep 15 min cook 5 min
- serves 4
For a quick trick with eggs, top with smoked salmon, aromatic dill and soured cream to transform a simple omelets into a substantial and luxurious dish. Serve with crusty wholegrain bread and a crisp salad. Brunch is served!
- 8 eggs
- 4 ounces smoked salmon slices
- 1 tbsp chopped fresh dill
- 3 tbsp soured cream
- 1 ½ tbsp butter
- 14 oz can baby artichokes, rinsed, drained and sliced into quarters
How to make it 20 minutes
Mix the eggs Break the eggs into a large bowl and add 3 tbsp water and seasoning. Beat thoroughly with a fork until combined but not foamy.
Prepare the topping Using scissors, snip the slices of smoked salmon into ribbons roughly 10 x 3cm. Stir the dill into the soured cream. Set aside until needed. Preheat the grill to high.
Cook the omelets Heat the butter in a large, nonstick heavy-based frying pan (about 25cm) that can go under the grill safely (wrap a wooden handle with foil). As soon as the butter starts to look foamy pour in the beaten egg. Cook over a high heat for about 30 seconds or until the egg starts to set underneath. Using the back of a fork gently stir the mixture so that the liquid egg runs under the set mixture. Leave to cook for 30 seconds without stirring so that the omelets starts to brown underneath.
Add the topping When the omelets looks almost set but is still quite moist on top, quickly top with the smoked salmon strips and scatter the artichoke quarters over. Remove the pan from the heat and slide under the grill to cook for 1 minute or until lightly browned on top.
Add the soured cream Remove the pan from the grill. Spoon dollops of soured cream on to the omelets, which will melt to make a light sauce. Serve immediately, cut into wedges.
Nutritional Information(per serving)
- Calories: 321
- Fat: 23 g
- Saturated Fat: 9 g
- Carbs: 4.5 g
- Protein: 25 g