Ingredients

• 12 eggs
• 1½ cups cream (or half cream and half milk)
• 1 teaspoon white pepper
• 6 wraps
• rocket leaves to garnish
• 100 grams sliced smoked salmon
• salmon caviar to garnish

Method

1. Beat the eggs, cream and white pepper together; season with salt. Cook in a saucepan over a moderate heat, stirring occasionally until the eggs have begun to scramble. Set aside.
2. Cut the warmed wraps diagonally in half and roll up to make a cone, then wrap a paper napkin around the bottom of each cone. Place a few rocket leaves in cones and top with scrambled eggs. Garnish with smoked salmon slices and salmon caviar. Serve immediately.