Tom Daley’s Brioche Folded Flatbreads with Smoked Salmon, Watercress and Caper Scramble

Serves: 2

You will need

2 Deli Kitchen Brioche Folded Flatbreads
50g watercress
Small knob butter
4 medium eggs, beaten
1 tbsp small capers in brine, drained
80g smoked salmon



Directions

1. Roughly chop the watercress, reserving a handful of small sprigs.

2. Melt the butter in a medium frying pan over a medium heat. Add capers and chopped watercress, cook stirring for a minute until wilted. Add eggs, season generously with black pepper and continue stirring gently for 1-2 minutes until almost set. Remove from the heat.

3. Warm the Brioche Folded Flatbreads in a toaster.

4. Add salmon into the flatbreads, top with scrambled eggs and reserved watercress sprigs and serve.

Recipe courtesy of www.mydelikitchen.co.uk



Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


MARCH ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter