- Step 1
Pre-heat oven to 100°C. Place brioche on oven tray and place in the pre-heated oven for 10 minutes to warm.
- Step 2
Beat the eggs and cream together until frothy and well combined. Heat a large frying pan over a medium heat for 2 mins and add butter to the pan.
- Step 3
Allow butter to melt but not burn. Pour in the egg mixture and add the feta to the pan. Cook for 1 -2 mins then stir slowly to allow the uncooked mixture to cook.
- Step 4
When eggs are glossy and set , sprinkle over the herbs and seasoning. Slice the top off the Brioche and remove a little of the centre.
- Step 5
Spoon scrambled eggs into the brioche and arrange two slices of smoked salmon decoratively over the eggs. Replace the brioche lid and serve garnished with dill leaves.
- 250g Tassal Smoked Tassie Salmon
- 6 eggs
- ½ cup cream
- 50g Danish Feta, crumbled
- 2 tsp fresh dill leaves, chopped
- 2 tbsp fresh continental parsley leaves,
- roughly chopped
- 4 brioche, warmed
- 30g butter
- freshly ground black pepper
- dill leaves