Scrambled egg and smoked salmon tartlets

Preparation info
  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Add a touch of sophistication to brunch by serving these elegant tartlets instead of scrambled eggs on toast. For a truly creamy result it is vital not to overcook the eggs.



  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Grease six 7 x 1.5 cm (2¾ x ⅝ inch) tartlet tins. Roll out the pastry on a lightly floured surface to a circle approximately 2 mm (⅛ inch) thick. Cut out six circles with a 13 cm (5 inch) plain round pastry