Dilled Salmon Egg Scramble

Directions

1.Preheat convection oven to 325°F / 165°C.

2.Remove fully cooked scrambled egg from the refrigerator and knead cooked egg in the bag to break up the structure. Spray the insert pan(s) with cooking spray. Empty the contents of a bag into a 2” deep insert pan(s). Add the drained, canned red salmon, dried dill, garlic powder and black pepper. Cover the pan(s) with aluminum foil or lid. Place in preheated oven and heat for ~24 minutes until the internal temperature reaches 170°F / 64°C held for at least 15 seconds.

2.Meanwhile, prepare the Greek Yogurt Topping. In a small bowl, place plain Greek yogurt; mix in the dried dill weed, lemon juice and salt. Cover with wrap and chill at <40°F / 4°C until service.

4.Place #8 scoop (1/2 cup / 125 mL) of Dilled Salmon Egg Scramble onto plate. Top egg scramble with 2 tsp / 10 mL of Greek Yogurt Topping and may garnish with fresh, chopped dill.

CCP: Product should be held at >140°F / 60°C for a maximum of 4 hours.