Breakfast Pikelet, Salmon and Egg Stack
( SERVES 2 )
These pikelets are the perfect combination. Serve pikelets with champagne or bubbly and orange juice.
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|½ tsp||Iodised salt|
|1 to taste||Cracked black pepper|
|2 tbsp||Fresh chives|
|¼ cup||Spreadable cream cheese|
|100 g||Smoked salmon|
- Place tomatoes in a small baking dish. Bake at 200°C for 10 to 15 minutes or until skins have wrinkled.
- Wrap pikelets in a piece of foil and place in a 150°C oven for five minutes to warm through or warm uncovered pikelets in the microwave.
- Place eggs, milk, salt and pepper in a small sauce-pan and break up eggs with a fork. Add butter. Cook over a gentle heat, stirring across the pan as the mixture cooks. Sprinkle over chopped chives.
- Place two pikelets on two warm plates. Divide egg mixture between pikelets. Spread cream cheese on remaining pikelets. Place on top of egg mixture, cream cheese side up. Place salmon on top of cream cheese and top with vine tomatoes. Serve immediately.