Smoked Salmon and Cream Cheese Omelette. Quick, easy and special



  • 8 eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g cream cheese, diced
  • 75g smoked salmon, thinly sliced and chopped
  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions

Serve with salad leaves and crusty bread.

Baked Potatoes with Cheese & Sour Cream



  • 4 large Potatoes
  • 1 pack of Avonmore Red Grated cheddar
  • 1 tub of Avonmore Sour Cream
  • Salt & black pepper to season
  • ½ tablespoon chives to serve


1) Pre-heat the oven to 180°c.
2) Wash & Dry Potatoes. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick serveral times with a fork.
3) Lay them directly on the oven rack or place them on a baking sheet.
4) Cook the potatoes for 45-60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
5) Cut off top of potatoes & allow to cool for 1 minute
6) Top off with Avonmore Red Grated Cheese, Sour Cream & Chives

4.25 avg. rating (81% score) – 4 votes

Rachel’s Sardine, Tomato and Avocado Bruschetta


rachel sardine brusch 18716