Hot Smoked Salmon, Wild Mushrooms & Scrambled Egg Brunch Wraps

Ingredients

• 2 Mission Original Super Soft Wraps, heated on a grill plate just before serving

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp dill, chopped

• 1 tsp flat leaf parsley leaves, chopped

• 20g unsalted butter

• 150g punnet mixed wild mushrooms or 100g button mushrooms, sliced

•  

  Scrambled Eggs:

• 4 eggs

• 70ml cream

• Freshly ground black pepper, to taste

• 2 tsp butter

•  

  100g fresh ricotta cheese, lightly beaten to soften using a spoon

• 200g packet hot smoked salmon, flaked

• 1 avocado, cut in half

• Micro herbs, optional

Featured Product

Mission Original Super Soft Wraps

Learn More

Find Our Products

Instructions

• Step 1

  Combine lemon juice, olive oil, dill and parsley in a small bowl and season to taste with freshly ground black pepper and salt. Set aside.

• Step 2

  Melt butter in a small non-stick frying pan and add mushrooms. Cook over medium heat for 3-4 minutes or until mushrooms are just soft. Remove from heat and set aside.

• Step 3

  Meanwhile, whisk eggs, cream, and pepper together. Heat butter in a frying pan over medium heat until frothing then add the egg mixture. Cook the egg, not stirring but drawing the mixture from around the outer rim where it sets, towards the centre of the pan to allow the uncooked mixture to flow onto the hot pan. Continue moving the egg mixture occasionally until almost cooked through.

• Step 4

  To serve; divide scrambled egg between the 2 Mission Original Super Soft wraps and top with a couple of dollops of ricotta. Top with flaked hot smoked salmon, mushrooms and ½ avocado. Drizzle with the lemon dressing and sprinkle with herbs. Fold wrap to enclose filling and serve immediately.