By Elaine Collier
I had a wonderful birthday this year. Things kicked off with a lovely meal at Creemore Kitchen. Then, Stephen and I headed to New York City. When we left here it was snowing, but when we arrived in NYC, it was a beautiful spring day and it stayed that way the whole time. Sheer bliss!
I always like to recharge my culinary batteries while on vacation, trying out different restaurants, sampling diverse cuisines and guessing what the ingredients are in particularly tasty dishes. We enjoyed some really great meals including a French onion soup to die for at La Bonne Soupe (with a restaurant name like that it should be good), Turkish tapas at Pierre Loti Park Slope in Brooklyn, and Pici Toscana (pasta with a mouth-watering beef and pork ragu) at Cassa Nonna’s in midtown Manhattan. Pici ressembles fat spaghetti, which the chef then twisted into spirals and cut into bite -sized pieces. We practically had to roll ourselves off the plane in Toronto. Now that we’re back, I guess it’s time to get back on that diet…
Although it seems rather late this year, Easter is at last upon us. While Easter eggs are most often made out of chocolate, we cannot totally forget the humble Grade A large or extra large either. Eggs are so very versatile – easily cooked in a variety of ways and quickly table-ready. What better time to showcase this humble yet important protein? So, I put my thinking cap on and came up with a breakfast/brunch dish, which I hope you and your family will enjoy. Happy Easter to one and all!
Until next time, eat and live well… and if you see the Easter Bunny on his way to my house, tell him breakfast is almost ready!
Easter Egg Wraps – Makes 8 wraps
4 tablespoons sour cream
1/4 block cream cheese, softened
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/4 teaspoon fresh ground black pepper
200 g smoked salmon or smoked trout
1 dozen eggs
Pinch sea salt
1 tablespoon butter
8 small flour tortillas
About one hour ahead of time: in a small bowl mix together the sour cream, softened cream cheese, chopped dill, lemon juice and black pepper until well blended. Set aside. Cut smoked fish into narrow strips and also set aside. Warm up tortillas (you can do this in your toaster oven or microwave).
In a large mixing bowl, beat eggs and salt until frothy. In a medium frying pan over medium low heat, melt butter. Add eggs and gently scramble to desired doneness. You are now ready to assemble your wraps.
Lay tortillas out flat on your counter top. Spread dilled cream cheese mixture in a thin layer over tortillas to within one inch of edges. Starting at one side, portion out the eggs amongst the warmed tortillas. Carefully fold up the bottom, then gently roll the egg filled tortilla into a wrap. If you need to, the wrap can be secured with a toothpick. Serve immediately.
Note: Spinach tortillas are great to use if you can find small ones. If you want a bit more zing to your wrap, drizzle some hot sauce over the eggs before rolling. Finally, I would treat a serving size as two wraps, but you can always serve one wrap per person with any leftover smoked fish on the side, or any other additions you might like to make such as tomato wedges or fruit salad.