Smoked Salmon And Egg Wraps Crowd Size Recipes
SMOKED SALMON AND EGG WRAPS
These hearty breakfast roll-ups are great when you're serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set. , Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray. , Cover and bake at 350° for 10 minutes or until cheese is melted.
Nutrition Facts : Calories 314 calories, Fat 15g fat (6g saturated fat), Cholesterol 273mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
- Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
- Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
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- Heat oven to 350ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow.
- Spray large skillet with nonstick cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
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