FOR MASON JAR OMELETTES:

Makes 2 jars.

MAKING:

1.Grease the jars(for ease of cleaning) and drop 2 eggs in each.

2.Add Salt and Pepper.

3.Divide the rest of the ingredients between the two jars.

4.This can be made ahead and stored in the fridge for 2 3 days.

5.Shake before cooking.

6.Remove the lid and place on a sheet of kitchen towel(for easy clean up) in the microwave.

7.Microwave first for one minute and stir.

8.Microwave for the second minute, but watch carefully and if the egg rises too much and is in danger of spilling, stop the timer.

9.If still looking a little uncooked, zap for 10 seconds at a time.

10.Cover with a clean lid if taking this on the go.

SERVING:

11.Serve and enjoy!

FOR EGG AND SALMON SALAD STUFFED CROISSANTS:

Makes filling for 8 croissants.

MAKING:

1.Dice the hard boiled eggs.

2.Add the Mayo and the Mustard and all the other ingredients and mix well.

3.Refridgerate overnight.

4.Salmon rose garnish and dill leaf is optional for the egg burritos rest all the ingredients are the same.

SERVING:

5.When ready to serve, lightly toast the Croissants and make a well in the top center or fill it in the tortillas.

FOR EGG BURRITOS:

Makes filling for 6 tortillas.

MAKING:

1.Take all the ingredients and mix to make filling.

SERVING:

2.Serve it on tortillas.