Salmon Brioche

Ingredients

200g Tassal Quick & Healthy Tasmania
         smoked 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

to season    
salt
freshly ground black pepper

to garnish    
dill leaves

Pre-heat oven to 100°C. Place brioche on oven tray and place in the pre-heated oven for 10 minutes to warm. Beat the eggs and cream together until frothy and well combined. Heat a large frying pan over a medium heat for 2 minutes and add butter to the pan. Allow butter to melt but not burn. Pour in the egg mixture and add the feta to the pan. Cook for 1 -2 minutes then stir slowly to allow the uncooked mixture to cook. 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. 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.