These pita pockets are great, you can store them in the freezer and when you need to put together a special breakfast it only takes a few minutes. I like the addition of the lemon juice and zest to the cream cheese and mascarpone mixture, but you could also just use some fresh herbs if you prefer.
Smoked Salmon, Avocado & Rocket Crispy Pita Pockets
Makes 4
– 6 free range eggs
– 80ml organic cream
– salt & pepper
– 1 tsp finely chopped parsley
– 2 tbsp butter
– 80-100g smoked salmon finely sliced
– 2 avocados
– 30gms wild rocket
– 4 pita pockets
– 4tsbp mascarpone
– 4 tbsp cream cheese
– 1-2 tbsp lemon juice
– salt and pepper
– olive oil for brushing
Cut your pita pockets in half. Brush them with soft butter before toasting until crisp and golden in a toaster or under the grill. Combine the cream cheese and mascarpone with the lemon juice and zest, check the seasoning. Blend until a nice smooth creamy paste. Then whisk together the egg and cream mixture. In a nonstick pan, melt some butter and add the egg mixture. Keeping the heat nice and gentle, slowly fold your eggs into big creamy ripples. Don’t overwork the eggs, and don’t allow them to get to hot, when the eggs are 85% done is the right time to remove them for creamy scrambled eggs. While you assemble everything the eggs will finish cooking.
To assemble spread some of the cream cheese mixture onto the pita. Then top with half a sliced avocado each, rocket, creamy scrambled eggs, some of the flaked salmon and a sprinkle of fresh herbs. Top everything with the second half of the pita, place it off centre to show off your perfect creamy scrambled eggs and the bright shiny salmon.
You could serve a few lemon slices on the side for those who want some extra zest, but I like to make extra cream cheese mixture and serve that on the side.