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1
Separate eggs and whip whites to a soft peak with the juice of 1 lime and a pinch of salt and cracked black pepper.
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2
Gently fold the egg yolk through and combine well.
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3
Pour egg mixture into a large well-oiled or non-stick fry pan. Cook on top of the stove for 1-2 minutes on a medium heat.
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4
Liberally scatter the Huon Premium Wood Roasted Salmon, baby spinach, sliced olives, parsley, and red onion over the top. Bake in a hot oven for 15 minutes or until the souffle eggs are firm.
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5
Serve with lime wedges and a drizzle of kewpie mayonnaise.
