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.
Cover the pan with a lid for 1-2 minutes until the egg whites have set. Serve. Sautéed Mushrooms with Scrambled Eggs serves 4 2 tsp olive oil 300g mixed mushrooms (such as button, shiitake, cremini), thinly sliced Pinch ground black pepper 6 eggs Place the olive oil in a frying pan on medium heat and fry the mushrooms until golden brown. Season with salt and pepper if desired. Whisk the eggs together lightly in a bowl then pour into the frying pan, stir constantly until cooked. Serve the scrambled eggs with a side of mushrooms.
Whisk the eggs together lightly in a bowl then pour into the frying pan, stir constantly until cooked. Serve the scrambled eggs with a side of swiss chard and pepper to season. Green Beans with Tomatoes and Poached Eggs serves 2 300g green beans, top and tailed 400g can diced tomatoes 1 tsp fresh oregano, finely chopped 4 eggs Place the tomatoes and oregano in a large pan on medium heat, bring to simmering point then add the green beans. Cover and cook for 30-35 minutes or until the beans are tender.