3 SMOKED SALMON WRAPS

PREP + COOK TIME 25 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Snuggle Up Express -

Make the Ba­sic Egg Wraps (recipe p92). Whisk 2 eggs, 1 ta­ble­spoon milk and 1 ta­ble­spoon chopped fresh flat-leaf pars­ley in a bowl. Heat ½ tea­spoon rice bran oil in a fry­ing pan over medium-low heat; cook egg mix­ture, stir­ring gen­tly, for 2 min­utes or un­til just set. Spread 2 ta­ble­spoons hum­mus on wraps. Di­vide 50g baby spinach leaves, scram­bled egg and 30g flaked hot-smoked salmon fil­let be­tween Ba­sic Egg Wraps; roll to en­close fill­ing. Serve each wrap with toast and juice, if you like.

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