By Nikki Young
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Additional resources for 4 Ingredients Paleo Cookbook
In a bowl, beat the eggs, chopped dill, lemon zest and lemon juice. Gently stir in the flaked salmon. Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit. Pour the mixture into 6 non stick muffin tin. Bake for approximately 20 minutes until the mixture has set. Leave to cool slightly before removing quiches from the tin. Dukkah Crusted Salmon serves 4 4 x 200g salmon fillets (skin removed) ¼ cup dukkah 4 tbs olive oil Gently press the dukka onto one side of each salmon fillet. Heat the oil in a pan on medium heat and cook the salmon fillets for 2-4 minutes each side or until cooked to your liking.
Lightly grease one side of a piece of cling film with olive oil. Place greased side of cling film over the cup and gently turn the cup over so the egg slips onto the cling film. Wrap the egg in the cling film until it resembles a little bag then twist the cling film to close the egg in tightly. Repeat with the remaining eggs then place the wrapped eggs in boiling water for 3-4 minutes to poach. Place the green beans and tomato on a plate and serve with the poached eggs. Duck Egg with Asparagus & Basil serves 2 2 duck eggs 300g asparagus, ends removed 2 tbs olive oil ¼ cup basil leaves Boil the duck eggs for 6 minutes.
Boil the quail eggs for 3 minutes. Cool then peel. Serve the boiled quail eggs with a side of asparagus and walnuts. Tomato & Avocado Omelette serves 1 2 eggs 1 tbs olive oil 1 tomato, finely diced ½ avocado, sliced Beat the eggs in a bowl. Heat the oil in a pan on medium-low heat and add the egg mixture to the pan, moving the pan in a swirling motion to make a thin omelette. Cook for 2-3 minutes until the eggs are to your liking. Remove from the pan. Place the diced tomatoes and avocado slices on one edge of the omelette then roll up to enclose the filling to serve.