Salmon scrambled eggs with balsamic tomatoes recipe
Salmon Scrambled Eggs with Balsamic Tomatoes recipe
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- 1 sheet of packaged puffed pastry (dough, thawed as per package directions).
- 1/2 cup sour cream
- 1/2 cup cottage cheese
- 1 medium onion, sliced
- 1 Tablespoon butter
- 4 slices smoked salmon
- 8 eggs
- 2 Tablespoons chives, chopped
- Eight 1/2-inch slices of tomato (red or yellow) (or substitute cherry tomatoes)
- Salt and pepper to taste
- Balsamic vinegar
Preheat oven to 400 degrees.
Saute onions in butter until limp (do not brown, approximately 5 minutes). Set aside. Puree cottage cheese and sour cream in a food processor until smooth. Set aside.
Roll the pastry into 10 x 10-inch square and cut into 4 equal squares. Leaving a 1/2-inch border, use fork to prick the pastry at 1/4-inch intervals. Place on a cooking sheet and refrigerate for 15 minutes. Remove pastry from refrigerator. Leaving a 1/2-inch border, spread 2 tablespoons of the cheese mixture onto the center of the pastry squares. Divide the onions evenly between the four squares and place over the cheese mixture. Bake at 400 degrees for 12 to 15 minutes, till golden brown.
Crack eggs in bowl, whisk, add chives and mix lightly. Heat a medium skillet then add 2 teaspoons butter. Add eggs to the skillet and cook until softly scrambled.
Heat a medium-size skillet. When hot, add 2 Tablespoons butter. When sizzling, add tomatoes. Drizzle each tomato with Balsamic vinegar. Saute each tomato slice for 30 seconds on each side.
Assembly:Place puff pastry on plate and put 1 slice of smoked salmon over cheese and onion mixture. Spoon scrambled eggs on top of salmon and place a dollop of remaining cheese mixture on eggs. Place 2 slices of tomato beside the pastry and garnish with chives.
Reference: Salmon scrambled eggs with balsamic tomatoes recipe
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