This is a perfect brunch dish.
You can actually cook the scrambled eggs ahead of time, wrap them in buttery phyllo and bake the strudels to perfection in the morning. The warm lemon and chive cream sauce is reminiscent of a hollandaise but is much easier to make with no worry of it breaking. You can also replace the smoked salmon with 8 slices of bacon, cooked crisp and chopped, and omit the lemon zest in the strudels.
Whisk eggs, cream, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper until frothy.
Heat a large nonstick skillet over medium heat. Add 1 tbsp (15 mL) of the butter and swirl to coat pan. Pour in eggs and reduce heat to medium-low. Cook, stirring with a heatproof spatula, for about 2 minutes or just until very softly set yet the surface is still shiny. Transfer to a bowl, refrigerate and let cool.
Melt remaining butter in a small saucepan over low heat or in a microwave-safe bowl on medium-low power in the microwave.
Lay phyllo on work surface and cover with a slightly damp tea towel.
Lay 1 sheet of phyllo on large work surface with 1 short side facing you and brush lightly with melted butter.
Place second sheet on top and brush with butter.
Starting about 2 inches (5 cm) from short side of sheet closest to you, spoon one quarter of the eggs in the centre in a 4 x 3-inch (10 x 8-cm) rectangle with 1 long side facing you.
Sprinkle one quarter of the salmon on top of eggs and sprinkle with chives and lemon zest.
Starting at edge closest to you, fold pastry over filling. Fold both long sides toward centre and brush surface lightly with butter.
Fold up into a neat rectangle (but not too tight—the eggs will puff in the oven) and place seam-side down on parchment-lined baking sheet.
Brush outside of strudel with butter.
Repeat to make 4 strudels.
Strudels can be covered and refrigerated for up to 12 hours.
Preheat oven to 425°F (220°C).
Bake strudels for about 15 minutes or until golden brown.
To make lemon chive sauce, combine ½ cup (125 mL) of the cream with chives and lemon zest.
Cover and refrigerate for at least 1 hour or overnight.
Cover and refrigerate remaining cream separately.
While the strudels are baking, pour chive and lemon cream into a small saucepan and heat over medium-low heat, just until bubbles form around the edge.
Remove from heat.
Whip remaining cream until soft peaks form; whisk into hot cream mixture.
Whisk in lemon juice and season with salt and pepper to taste.
Serve strudels drizzled with Lemon Chive Sauce or with sauce on the side.
Ingredients
Directions
Whisk eggs, cream, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper until frothy.
Heat a large nonstick skillet over medium heat. Add 1 tbsp (15 mL) of the butter and swirl to coat pan. Pour in eggs and reduce heat to medium-low. Cook, stirring with a heatproof spatula, for about 2 minutes or just until very softly set yet the surface is still shiny. Transfer to a bowl, refrigerate and let cool.
Melt remaining butter in a small saucepan over low heat or in a microwave-safe bowl on medium-low power in the microwave.
Lay phyllo on work surface and cover with a slightly damp tea towel.
Lay 1 sheet of phyllo on large work surface with 1 short side facing you and brush lightly with melted butter.
Place second sheet on top and brush with butter.
Starting about 2 inches (5 cm) from short side of sheet closest to you, spoon one quarter of the eggs in the centre in a 4 x 3-inch (10 x 8-cm) rectangle with 1 long side facing you.
Sprinkle one quarter of the salmon on top of eggs and sprinkle with chives and lemon zest.
Starting at edge closest to you, fold pastry over filling. Fold both long sides toward centre and brush surface lightly with butter.
Fold up into a neat rectangle (but not too tight—the eggs will puff in the oven) and place seam-side down on parchment-lined baking sheet.
Brush outside of strudel with butter.
Repeat to make 4 strudels.
Strudels can be covered and refrigerated for up to 12 hours.
Preheat oven to 425°F (220°C).
Bake strudels for about 15 minutes or until golden brown.
To make lemon chive sauce, combine ½ cup (125 mL) of the cream with chives and lemon zest.
Cover and refrigerate for at least 1 hour or overnight.
Cover and refrigerate remaining cream separately.
While the strudels are baking, pour chive and lemon cream into a small saucepan and heat over medium-low heat, just until bubbles form around the edge.
Remove from heat.
Whip remaining cream until soft peaks form; whisk into hot cream mixture.
Whisk in lemon juice and season with salt and pepper to taste.
Serve strudels drizzled with Lemon Chive Sauce or with sauce on the side.