Recipes Archive

Chicken recipes

Easy tandoori chicken skewers

25–30 minutes

Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

4 large leeks (or 8 baby leeks), sliced
3 cloves garlic
50 g butter (plus extra for cooking)
3/4 cup cream (plus 2T)
3 free-range eggs
olive oil, a drizzle
Woolworths hot-smoked trout with dill and pepper, to serve
avocado, to serve
Parmesan, to serve

Method

1. To make the leeks, caramelise the sliced leeks and garlic in the butter. Add the cream, season and simmer to reduce.

2. Separate the eggs. Mix the extra 2 T cream with the egg yolks and beat to combine. Whisk the egg whites until stir peaks form, then carefully fold into the egg yolks.

3. Pour into to a non-stick pan with 2 T melted butter and drizzle of oil, and cook for 3 minutes until puffy. (You may need to cook with the lid on or place your ovenproof pan under the grill until the top of the omelette is golden.) Serve immediately, topped with the creamy leeks, Woolworths hot-smoked trout with dill and pepper, avocado and Parmesan.

Find more egg recipes here.

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Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

Ingredients

Method