Try this Cornucopia of Scrambled Eggs with Salmon And Chives recipe, or contribute your own.

Still searching for what to cook ?

Name: Cornucopia of Scrambled Eggs with Salmon And Chives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Grated zest of half a lemon; Lemon - juice and zest; (for; 1 pk Frozen puff pastry; (thawed; 1 oz Butter; 6 Tomatoes skinned de-seeded; 5 tb Heavy Cream; Pot of natural Greek; 4 oz Smoked salmon cut into long; 1 tb Snipped chives; Salt; 8 Baking cones; (cream horn; ; temperature); Salt and freshly milled; Diced cucumber; (for the; ; better); 8 md Eggs lightly beaten; ; chopped

Find the most delicious recipes here

INGREDIENTS

Grated zest of half a lemon
Lemon - juice and zest; (for
1 pk Frozen puff pastry; (thawed
1 oz Butter
6 Tomatoes skinned de-seeded
5 tb Heavy Cream
Pot of natural Greek
4 oz Smoked salmon cut into long
1 tb Snipped chives
Salt
8 Baking cones; (cream horn
; temperature)
Salt and freshly milled
Diced cucumber; (for the
; better)
8 md Eggs ; lightly beaten
; chopped

Servings

INSTRUCTIONS

Prepare Dressing - Mix together natural yoghurt, prepared tomatoes and diced cucumber, zest and juice of 1 lemon and season well with a little salt and freshly milled black pepper. Set aside until required. Roll out pastry until approximately 1 cm thick and cut into long strips. Lightly grease baking cones. Starting at the tip of each cone carefully wrap each pastry strip around an individual cone, overlapping it slightly. Slightly dampen the edge of the pastry and seal it to the cone. Bake in a moderate oven (gas mark 5) for 15 minutes (approximately). Melt the butter over a bain-marie (double saucepan of boiling water). Pour the eggs into the butter then add the smoked salmon lemon zest and chives and season with salt and freshly ground black pepper. Stir with a wooden spoon until the mixture becomes thick and creamy. Gradually add the cream and remove from the heat. Check and adjust the seasoning if necessary. Fill two puff pastry cones with scrambled eggs and smoked salmon mixture, and a little extra around cones. Place a little of the dressing mixture, chopped tomatoes and chopped cucumbers around each plate, garnish with a slice of lemon and fresh herbs and serve immediately.

NOTES

Alert editor

Cornucopia of Scrambled Eggs with Salmon And Chives

Grated zest of half a lemon
 Lemon - juice and zest; (for
1 pk Frozen puff pastry; (thawed
1 oz Butter
6 Tomatoes skinned de-seeded
5 tb Heavy Cream
 Pot of natural Greek
4 oz Smoked salmon cut into long
1 tb Snipped chives
 Salt
8 Baking cones; (cream horn
 ; temperature)
 Salt and freshly milled
 Diced cucumber; (for the
 ; better)
8 md Eggs lightly beaten
 ; chopped

Prepare Dressing - Mix together natural yoghurt, prepared tomatoes and  diced cucumber, zest and juice of 1 lemon and season well with a  little salt and freshly milled black pepper. Set aside until required.    Roll out pastry until approximately 1 cm thick and cut into long  strips.    Lightly grease baking cones. Starting at the tip of each cone  carefully wrap each pastry strip around an individual cone,  overlapping it slightly. Slightly dampen the edge of the pastry and  seal it to the cone.    Bake in a moderate oven (gas mark 5) for 15 minutes (approximately).    Melt the butter over a bain-marie (double saucepan of boiling water).  Pour the eggs into the butter then add the smoked salmon lemon zest  and chives and season with salt and freshly ground black pepper.    Stir with a wooden spoon until the mixture becomes thick and creamy.  Gradually add the cream and remove from the heat. Check and adjust the  seasoning if necessary.    Fill two puff pastry cones with scrambled eggs and smoked salmon  mixture, and a little extra around cones. Place a little of the  dressing mixture, chopped tomatoes and chopped cucumbers around each  plate, garnish with a slice of lemon and fresh herbs and serve  immediately.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2211g)
Recipe Makes: 1 servings

Calories: 6257
Calories from Fat: 4116 (66%)

Amt Per Serving		% DV

	Total Fat 457.4g	610 %
	Saturated Fat 161.7g	808 %
	Monounsaturated Fat 168.3g
	Polyunsanturated Fat 56.8g
Cholesterol 17092.8mg		5259 %
Sodium 5941mg		205 %
Potassium 5415.4mg		143 %
Total Carbohydrate 32.3g		9 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 32.1g
Protein 504.6g		721 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6257

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe