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

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

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  • 2
  • Easy
  • Carb Conscious Health conscious
  • 15 minutes
  • 15 minutes
  • Woolworths Neil Ellis Elgin Chardonnay 2018

Ingredients

  • 4 large leeks (or 8 baby leeks), sliced
  • 3 garlic cloves
  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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