Egg Wrap With Spinach And Salmon Recipes

Steps:

• Preheat oven to 325°F (160°C).
• Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
• Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
• Season the tops of the salmon and the egg with another pinch of salt and pepper.
• Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
• Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
• NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
• Enjoy!

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec. or until softened. Gradually whisk in milk. Add eggs, flour and pepper; beat with whisk until blended. Pour into prepared pan.
• Bake 14 to 16 min. or until edges are set.
• Top egg wrap with salmon and spinach. Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled. Place on platter; cut into slices. Sprinkle with nuts.

Steps:

• Preheat a deep fryer to 350 degrees F.
• In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
• To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
• Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
• Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.