Smoked Salmon Breakfast Strudels

Smoked Salmon Breakfast Strudels

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    lg eggs

  • 2

    Tbsp heavy whipping cream

  • ½

    tsp salt

  • ¼

    tsp pepper

  • ½

    tsp lemon juice

  • 4

    Tbsp unsalted butter, divided

  • 8

    sheets phyllo pastry

  • 4

    oz smoked salmon, cut into thin strips or pieces

  • 1

    Tbsp chopped chives

  • 1

    tsp grated lemon zest

  • LEMON CHIVE SAUCE

  • ¾

    c heavy whipping cream, divided

  • 1

    tsp chopped chives

  • ½

    tsp grated lemon zest

  • 2

    Tbsp freshly squeezed lemon juice

  • Salt and freshly ground pepper

Directions

In a large bowl, whisk eggs, cream, salt, pepper and lemon juice until frothy. Heat a large nonstick skillet over medium heat. Add 1 Tbsp of the butter and swirl to coat pan. Pour in egg mixture and reduce heat to medium-low. Cook, stirring gently with a heatproof spatula, for about 2 minutes or until just set, yet the surface is still shiny. Allow the mixture to cool to just warm. Line a baking sheet with parchment paper. In small saucepan, melt remaining butter over low heat. Place phyllo on work surface and cover with a slightly damp tea towel. Lay 1 sheet of phyllo on work surface with 1 short side facing you and brush lightly with melted butter. Place second sheet on top and brush with butter. Starting about 2 inches from short side of sheet closest to you, spoon one quarter of the eggs in the center in a 4 x 3 rectangle with 1 long side facing you. Sprinkle one quarter of the salmon on top of eggs and sprinkle with chives and lemon zest. Starting at edge closest to you, fold pastry over filling. Fold both long sides toward center and brush slightly with butter. Fold up into a rectangle loose packet. Don't make it too tight, because the eggs will puff up in the oven. Place the packet seam-side down on the parchment-lined baking sheet. Brush strudel packets with more melted butter. Repeat to make 3 more strudels. At this point, you can make the strudels and refrigerate up to 12 hours. To make lemon chive sauce, combine 1/2 c of the cream with chives and lemon zest. Cover and refrigerate for at least 1 hr or overnight. Cover and refrigerate remaining cream separately. Preheat the oven to 425 deg. Bake strudels for about 15 min or until golden brown. Meanwhile, pour chive and lemon cream into a small saucepan and heat over medium-low heat, just until bubbles form around the edge. Remove from heat. Whip the remaining 1/4 c cream until soft peaks form; whisk into hot cream mixture. Whisk in lemon juice and season with sale and pepper to taste. Serve strudels drizzled with lemon chive sauce or with sauce on the side. Serve over frisee, mixed baby greens or with tomato slices.


Nutrition

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