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Tom Daley’s Brioche Folded Flatbreads with smoked salmon, watercress & caper scramble

A rich, melt-in-the-mouth flatbread





How to make

  • Roughly chop the watercress, reserving a handful of small sprigs.
  • Melt the butter in a medium frying pan over a medium heat. Add capers and chopped watercress, cook stirring for a minute until wilted. Add eggs, season generously with black pepper and continue stirring gently for 1-2 minutes until almost set. Remove from the heat.
  • Warm the Brioche Folded Flatbreads in a toaster.
  • Add salmon into the flatbreads, top with scrambled eggs and reserved watercress sprigs and serve


  • 2 Deli Kitchen Brioche Folded Flatbreads
  • 50g watercress
  • Small knob butter
  • 4 medium eggs, beaten
  • 1 tbsp small capers in brine, drained
  • 80g smoked salmon

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