Smoked Salmon And Eggs
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INGREDIENTS
INSTRUCTIONS
Slice then dice the smoked salmon into small pieces. Boil the eggs for approximately 41/2 minutes. When cooked remove and stand in egg cup. Remove the top of the egg carefully with a knife. Using a teaspoon, remove the contents of the eggs into a small bowl. Add the salmon, creme fraiche, salt and pepper and cream together. Return the egg mix back into the shells ready for serving while still warm. Top the eggs with a spoon of salmon caviar and a sprig of fennel. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
NOTES
Nutrition
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| Serving Size: 1 Serving (278g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 406 | ||
| Calories from Fat: 242 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.9g | 36 % | |
| Saturated Fat 8.4g | 42 % | |
| Monounsaturated Fat 10.2g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 1078.4mg | 332 % | |
| Sodium 397.5mg | 14 % | |
| Potassium 459.2mg | 12 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2g | ||
| Protein 39.1g | 56 % | |
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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. |
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Calories per serving: 406
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