March 19, 2010
- Coos Bay / North Bend, Oregon
Mediterranean Scrambled Egg Roll-up
Ingredients:
6 eggs blended together well or liquid eggs 1 pound smoked salmon 8 ounces cream cheese divided in half (4 ounces blended until soft) ½ cup green onion chopped ¼ cup Pili-Pili Relish (optional) 1 tbs. flour 1 tbs. oil or non-stick vegetable spray Instructions: Add one-tablespoon flour to eggs and blend well. Oil or use vegetable spray to coat a baking pan (non-stick bake ware is ideal for this application). Pre-heat oven to 375 degrees. Pour eggs into baking pan. Bake approximately 4-5 minutes until firm. Cover a cutting board with a sheet of parchment paper and place over baking pan. Invert pan and egg mixture should release from pan. Set aside. Smoked Salmon Spread Blend together smoked salmon, 4 ounces of cream cheese and Pili-Pili Relish. Using the softened cream cheese spread all over the egg. Place salmon mixture on lower 1/3 of egg sheet and roll up into a tube shape (about two inches in diameter). Slice roll into about 1-inch segments and serve. Ingredients: 6 eggs blended together well or liquid eggs 1 pound smoked salmon 8 ounces cream cheese divided in half (4 ounces blended until soft) ½ cup green onion chopped ¼ cup Pili-Pili Relish (optional) 1 tbs. flour 1 tbs. oil or non-stick vegetable spray Instructions: Add one-tablespoon flour to eggs and blend well. Oil or use vegetable spray to coat a baking pan (non-stick bake ware is ideal for this application). Pre-heat oven to 375 degrees. Pour eggs into baking pan. Bake approximately 4-5 minutes until firm. Cover a cutting board with a sheet of parchment paper and place over baking pan. Invert pan and egg mixture should release from pan. Set aside. Smoked Salmon Spread Blend together smoked salmon, 4 ounces of cream cheese and Pili-Pili Relish. Using the softened cream cheese spread all over the egg. Place salmon mixture on lower 1/3 of egg sheet and roll up into a tube shape (about two inches in diameter). Slice roll into about 1-inch segments and serve. |
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