Friday, October 21, 2016

Recipe: Scrambled Egg and Smoked Salmon Wrap

We love Scottish smoked salmon! Although we can get them in KL, it comes with a high price tag... so when we were in Scotland for our holidays, we ensured that we ate our fair share of it! One of the mornings, we made this scrambled egg and smoked salmon wrap for breakfast and it was delicious.

We used Mission Deli Mini Wraps, topped it with scrambled eggs, rocket, juicy tomatoes and a slice of smoked salmon. So easy, and so tasty. :) Perfect for your lunch boxes too.

Watch the Recipe Video  here (link)

Scrambled eggs and smoked salmon wrap
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 3 minutes
Serves 2

4 large eggs
1/2 pack Scottish smoked salmon
A handful wild rocket
6 cherry tomatoes, chopped
4 Mission Deli Original mini wraps
Double cream
30g butter, cubed
Salt and freshly ground pepper

1. Heat a large frying pan on medium heat, then melt the butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of double cream (or milk). Season with salt and pepper.

2. Place the wraps on a microwaveable plate. Heat each wrap on full power for 10-15 seconds.

3. To assemble, place eggs, rocket, cherry tomatoes and smoked salmon on a tortilla wrap and roll up. Enjoy!

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  1. A delicious-looking meal in just five minutes! That's definitely worth adding to the recipe book ;)

  2. I love my scrambled eggs creamy, nice!


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