Reserve Selection Smoked Salmon Whisky Cured breakfast pizza

Ingredients

• 100g Reserve Selection Smoked Salmon Whisky Cured
• 4 individual flatbreads, pita pockets or pizza bases with a bit of a raised edge
• 3 tbsp pesto
• 100g fresh ricotta
• 10 cherry tomatoes
• 4 eggs
• 1/2 cup grated cheese
• 2 tbsp Reserve Selection Hand-Milked Caviar
• Fresh Dill
• Salt and pepper to taste

Method

1. 1

   Preheat oven to 200°C (400°F). Line a large tray with baking paper and place bases in a single layer.

2. 2

   Spread each base with 1 heaped tsp pesto. Crumble ricotta and halve tomatoes, arrange around edge of each base. Place a small square of salmon into the centres.

3. 3

   Crack an egg into the middle of each pizza, top with finely grated cheese and cracked black pepper.

4. 4

   Bake for 6 – 8 minutes until eggs are just set. If necessary, finish under griller (broiler) for a minute to further cook whites.

5. 5

   Divide remaining smoked salmon and all of the salmon caviar between cooked pizzas. Thin remaining pesto with a bit of water or oil and drizzle over top. Sprinkle with dill and serve hot or at room temperature.

6. 6

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