Brioche with egg and salmon recipe

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  • Serves 3
  • 15 mins to prepare and 15 mins to cook
  • 480 calories / serving
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Whisk the eggs together with the milk and salt. Set to one side as you melt the butter in a medium saucepan over a medium heat.

Meanwhile, hollow out the brioche buns, making a cavity where the scrambled eggs will sit. Add the whisked egg mixture to the saucepan and cook over a medium heat, stirring occasionally until the egg is set.

Meanwhile, dress the smoked salmon strips with the lemon juice. Spoon the scrambled egg into the cavity of the brioche buns, then top with a some chopped chives and strips of the smoked salmon. Season the salmon with black pepper, then arrange the brioche on serving plates.

Rest the reserved tops against the buns and finish by garnishing the brioche with a chive stalk. Serve immediately.

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  • Ingredients

  • 6 brioche buns, tops removed and reserved
  • 4 large eggs
  • 50ml milk
  • 25g butter
  • 50g smoked salmon, cut into strips
  • juice of ½ lemon
  • 1tbsp chives, finely chopped
  • chive stalks, to garnish
  • salt
  • pepper
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  • Energy 2007kj 480kcal 24%
  • Fat 27g 38%
  • Saturates 11.4g 57%
  • Sugars 10.3g 11%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 38.3g Protein 22.3g Fibre 1.5g

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